Mini Meatloaf Patties
(Originally published on 26 March 2016 at https://CornFreeHippie.com)
My Foodie-in-Crime and I make patties such as these often with different variations which include more green vegetables. When I made this version, I received high praises from him as well as the Mini-Foodies. This is a very fresh tasting patty that can be made as small as meatballs or as large as a standard hamburger patty (but you may want to add an egg so it stays together). These are wonderful served in romaine lettuce leaves or spinach as buns.
Ingredients
2 small or 1 large carrot(s)
½ large red bell pepper
1 medium zucchini
1 long stalk celery
1 lb. grass-fed ground beef
2 - 3 tsp. paleo / vegan stock powder
1 tsp. paprika
1 tsp. ground mustard seed
¼ tsp. turmeric
¼ tsp. ground black pepper
½ tsp. sea salt
2 - 4 splashes coconut aminos
1 - 2 splashes coconut vinegar
Method
Shred vegetables in food processor.
In a bowl, mix vegetables with beef & all spices.
Form small patties with hands.
Cook in a sauté pan in avocado or coconut oil until patties reach desired doneness.
Serve on lettuce buns with sautéed mushrooms & Corn-Free Hippie Ketchup. Enjoy!