Adapted from a recipe by Elizabeth Henderson of Rose Valley Farm by Lori, Yorkville CSAThis recipe appeared in Recipes from America’s Small Farms, and members rave about it, despite the fact that it requires a lot of time and creates a lot of dirty pots and pans. I find it goes faster if I grate the veggies and cheese in the food processor and then transfer them to a large bowl.
1-2cupskalechard, or other leafy vegetables, chopped (if available)
3TBSchopped fresh parsley
½cupsesame seedstoasted
1cupsunflower seedstoasted
1cupcooked brown rice
2large eggsbeaten
¼cupvegetable oil + more for greasing the pan
3TBSall-purpose flour
2TBSsoy sauce
Ground red pepper to taste
Instructions
Preheat the oven to 350 F. Generously grease a rimmed baking sheet.
Combine all ingredients in a large bowl; mix well.
Form the mixture into 8 patties and bake for 45-60 minutes until firm and the vegetables are cooked through. Or, form 32 to 48 smaller patties and cook for 30-45 minutes.