Contributed by (Recipe adapted from “rebar: modern food cookbook” by Audrey Alsterberg and Wanda Urbanowicz)

Ingredients

2 Tbs Olive oil
1 yellow Onion, minced
3 Garlic cloves, minced
1 C Carrot, grated
1 C Parsnip, grated
1 C Beets, grated
1 C Zucchini, grated, water squeezed out
2 tsp Salt
1 tsp dried Dill weed
1 tsp cracked Pepper
1 C mashed Potatoes
1 C cooked Brown rice
½ C Hazelnuts, roasted
2 Tbs Soy sauce
2 Tbs Nutritional yeast
2 Tbs Tarragon, minced
2 Tbs Parsley, minced
Fresh Breadcrumbs (optional)

Instructions

Heat oil in a wide-bottomed pan and sauté onion until translucent. Add garlic, grated vegetables, dill, salt and pepper. Stir thoroughly and cook for 10 minutes over medium-high heat, stirring regularly. Transfer to a large bowl and cool. Place cooled vegetables, rice, and hazelnuts in a food processor and pulse until coarsely combined. Transfer to a large bowl and mix in all of the remaining ingredients. Season to taste. Take a handful of the mix and test it to see if it holds together. If not, add breadcrumbs, ½ cup at a time until the mixture firms. Shape into 5 oz patties and sauté in olive oil until browned on both sides.

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