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Natural Awakenings Bucks and Montgomery Counties PA

Faux Salmon Patties

Gluten-free, Vegetarian, Vegan YIELDS: 4 servings

  • Leftover pulp from 1 lb juiced carrots
  • 1 stalk celery finely chopped (about 3 cups)
  • ½ cup finely chopped red onion
  • ½ cup finely chopped red cabbage
  • ½ cup finely chopped red pepper
  • 2/3 cup hulled sunflower seeds
  • ¾ cup cooked or sprouted millet
  • 2 Tbsp ground flaxseeds
  • ½ cup filtered water
  • Salt and pepper
  • Cumin
  • Fresh cilantro

In a large bowl, place carrot pulp, chopped celery, chopped onion, cabbage, red pepper, sunflower seeds, millet, salt, pepper and cumin. Add fresh cilantro to mix or keep it as a garnish.

If flaxseeds are not already ground, place them in a coffee grinder and grind until they are a fine meal. Mix the flax meal in a blender with water until it becomes a gooey paste like egg whites.

Dehydrate for one hour; for a cooked version, cook in toaster oven on broil for 5 minutes, then at 350 degrees for 15 minutes.

Serve with a salad and mustard.

Submitted by Kathleen Downey, author of Healthy is Delicious: More Than a Cookbook. Connect at or [email protected]March 2014.

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