Cashew and Pumpkin Seed Patty

I love working with my vegan and vegetarian clients as it means I can spend time in the kitchen developing more plant based recipes (and then eating them)!

These Cashew and Pumpkin Seed Patties are so easy to make, and take no time at all to cook. You can prep them in advance, and keep them refrigerated for a few days to cook when you wish, or cook up a batch and use them for meals during the week. 

  • 1 cup cashews
  • 1/2 cup pumpkin seeds
  • 1/2 cup hemp seeds
  • 2 tablespoons tigernut oil (or melted coconut)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons water
  • 1 tablespoon flaxseed
  • 2 teaspoons rosemary
  • 1 teaspoon oregano
  • 1/2 teaspoon Himalayan salt
  • 1/2 teaspoon black pepper 

Pulse all ingredients in a food processor until combined. Press into patties, then refrigerate for 30 minutes before lightly frying in coconut oil. 

I’ll be serving these tonight with roasted sweet potato and a big green salad, but they would also be delicious with my Fennel and Cucumber Salad! You can check out the recipe here…



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