Vegan Mini Veggie Burgers

INGREDIENTS:

• 2 cups cooked canned lentils, drained
• 1/2 cup dry amaranth
• 1 tablespoon olive oil
• 1/2 cup onion, finely diced
• 1 large carrot, peeled and grated
• 1/4 teaspoon celery seeds
• 1/2 cup instant oats
• 2 tablespoons ketchup
• 2 tablespoon nutritional yeast flakes
• 1/2 cup toasted sunflower seeds

INSTRUCTIONS:

1. Pour drained lentils into a large mixing bowl
2. To cook amaranth, add amaranth to 1 cup boiling water. Lower the heat and cover, cooking until all the water is absorbed and amaranth is cooked, about 25 minutes
3. Add the cooked amaranth to the mixing bowl
4. To prepare the burgers, preheat the oven to 350F. Line a baking sheet with parchment paper and spray with non-stick spray, set aside
5. Heat the olive oil in a nonstick or cast-iron skillet on medium heat and sauté the onion, carrot and celery seeds until carrot is soft, about 8 minutes. Add to the mixing bowl, along with the oats, ketchup, nutritional yeast flakes and sea salt
6. Grind sunflower seeds into a coarse meal using a food processor. Add them to the mixing bowl and mix and mash everything together. Form mixture into 12-13 mini patties, about 2 3/4 inches in diameter and ½ inch thick, and place them on the prepared baking sheet. Moisten your fingers with a bit of water and keep the mixture from sticking as you work
7. Bake for 20 minutes, until dry on the top. Flip patties over and bake for another 10 minutes, until firm and brown
8. Serve immediately or let cool before packaging or refrigerating