I have a confession... I am obsessed with veggie burgers. It might not be hard to believe, from a former vegetarian, but my diet consisted mostly of processed veggie burgers and faux meat products during my 9 month stint as a veg-head.
These days, I've taken up meat again (clearly, hence the whole paleo thing) and eat my fair share of veggies, but I crave those old veggie burgers from time to time, and find myself sneaking one every now and then if I can find one with somewhat cleaner ingredients because I don't always have to have meat with my meals, and also, eating meat in a sustainable, ethical way can be expensive (only buying free range, grass fed, humanely raised meat.) A veggie burger is welcome in my kitchen every now and then.
My absolute FAVORITE veggie burger wasn't as bad as some of the other veggie burger offenders... many of them are full of soy and grain, but my favorite Trader Joe's Veggie Masala Burger was full of veggies, but also contains canola oil, breadcrumbs, and corn. I found a great recipe online here and a few more through a quick Google search that were super close to what I wanted, but not quite paleo, so I took some tips from a few recipes and created my own.
To make my Paleo Vegetable Masala Patties, you will need:
2 small potatoes
2 radish (small/med)
2 Tbsp Otto's Cassava Flour (you may be able to omit, but I have not tried it without)
1 tsp Real Salt
1 tsp good Turmeric
1 tsp Garam Masala
1 tsp garlic
1/2 tsp mustard powder
1/2 tsp ginger powder
1/2 tsp coriander
Chop up all your veggies and sauté them in some olive or coconut oil until softening and beginning to brown. Add in all of the spices, mixing well.
Scoop a few spoonfuls into a food processor and blend until you have a rough, but well mixed blend (not quite the consistency of mashed potatoes, a little thicker and chunkier.) Add to a medium sized bowl and continue until all of your mixture is done.
Slowly add cassava flour, mixing well.
Scoop out into 1/4 cup patties and form by hand, placing on a sheet of parchment paper and bake at 350 for 10-20 minutes. You can store these in the fridge, and when you're ready to serve, fry up in some oil on a skillet until crispy on the edges.