New Veggie Burger Recipe EHG

Veggie Burger
Pantry and Patio
Eat Heal Glow

2-3 tablespoons coconut oil
2 cups frozen corn kernels or fresh
¼ cup finely chopped onions
¼ cup finely chopped celery
¼ cup finely chopped red pepper
1 15 ounce can artichoke hearts
2 teaspoons Kelp granules
2 teaspoons old bay seasoning
2 tablespoons chopped flat-leaf parsley
2 teaspoons hot sauce
2 teaspoons Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
2 cloves minced garlic
1 flax or chia egg (1 tbl flax w/3 tablespoons water)
1/3 cup seasoned, panko or plain bread crumbs, plus more for coating
½ cup blue or yellow cornmeal

Thaw corn kernels and set aside. Drain and chop artichoke hearts and place in a large bowl. Add all other ingredients and mix well. Scoop ¼ cup mounds of the mixture into reserved bread-crumbs and roll to coat. Form the mounds into 2-inch cakes and transfer to plate. Hear the coconut oil until hot in a cast iron skillet. Cook for 3-4 minutes per side until brown and crispy. Serve over fresh greens, sliced tomatoes with special sauce and garnish with fresh herbs.

Special Sauce
3 tablespoons vegan mayo
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon horseradish

Combine all ingredients adding a little relish if you like!