from Farmer John’s Cookbook
1/2 cup sesame seeds
1 cup sunflower seeds
2 cups peeled, grated beets
2 cups grated carrots
1/2 minced onion
2 eggs lightly beaten
1 cup cooked brown rice
1 cup grated Cheddar cheese
1/2 vegetable oil
1/2 cup finely chopped parsley
3 tbls flour
2 tbls soy sauce
1 clove garlic minced
1/8-1/4 tsp cayenne
1. Preheat oven to 350. LIghtly coat a baking sheet with butter or oil.
2. Place a small heavy skillet over medium heat. Add the sesame seeds and stir them on the dry skillet just until lightly browned and fragrant, 3-5 minutes, watching closely to avoid burning them. Immediately remove from heat and transfer the toasted seeds to a dish to cool.
3.Return the skillet to the heat. Add the sunflower seeds and stir them on the dry skillet just until lightly browned and fragrant, 3-5 minutes. Transfer them to the dish with the sesame seeds.
4. Combine the beets, carrots, and onion in a large bowl. Stir in the toasted sunflower and sesame seeds, eggs, rice cheese, oil, flour, parsley, soy sauce and garlic. Add cayenne and mix until thoroughly combined.
5.Using your hands shape the mixture into 12 patties and arrange them in rows on the baking sheet.
6. Bake the patties until brown around the edges, about 20 minutes. Unless they are very large and thick it shouldn’t be necessary to turn them.