2cupsartichoke heartsthawed frozen works better than canned - I buy them at Trader Joes
1 - 1/2cupsloosely packed and cooked brown rice
1/4cupnutritional yeast
1/4 cup raw sunflower seeds
1/4cuploosely packed and chopped fresh parsley
1tablespoonwhite misoI buy it at the health food store or Whole Foods
1 teaspoon Dijon mustard
1/2 - 1teaspoon Old Bay Seasoning add more to taste
1mediumclove garlic
1 tablespoonred wine vinegar
1cup rolled oats
Freshly ground pepper to taste
1/2tsp saltthis is optional since the Old Bay Seasoning has salt in it
Instructions
In a blender or food processor, add the artichoke hearts, brown rice, nutritional yeast, sunflower seeds, parsley, miso, Dijon mustard, Old Bay Seasoning, garlic, black pepper and vinegar. Puree to mix ingredients but don't over blend. You want the mix to have texture and be a bit lumpy.
Once the mix is coming together, add the oats and pulse a few times to mix them in.
Refrigerate for one hour.
After chilling, scoop out the mixture to form patties using your hands. About 1/2 cup for a burger size. A 1/4 cup for a sliders.
To cook: Heat a nonstick skillet over medium heat. Wait for it to get hot and spritz with water. Add the patties and cook 5 - 7 minutes on the first side and then flip and cook the second side until it is golden. Keep spritzing with water if they begin to stick.
Serve as an appetizer with sugar-free ketsup or the fixings of your choice.
Notes
I chose to cook with no oil, but these can be pan-fried with oil if you use oil.You can also bake them in a 400 degree oven for about 8 minutes for burgers, then flip and bake another 8 minutes. If making mini crab cakes, bake for about 5 minutes on each side until they turn golden brown.