Recipes by Firstlight

Sunflower Seed Patties
21/2 c water
4 T organic tamari soy sauce
2 T oil
1 clove garlic, minced
1 med onion, chopped
1 T Italian herbs
2 c rolled oats
1 c sunflower seeds
  1. Place all ingredients except the oats and sunflower seeds in a pot and bring to the boil.
  2. Mix in oats and sunflower seeds. Let stand until liquid is absorbed. Stir lightly.
  3. Scoop onto oiled oven tray or use baking paper and flatten with large wetted jar lid.
  4. Bake at 180oC for 40 minutes or until golden brown.
These patties can be served in many different ways as meat replacements, e.g. with potatoes, vegetables and gravy, in a bun or salad roll, or BBQ'd with tomato sauce.

(Tip: If you use an egg ring you can get them all into a nice uniform size.)
  • Replace sunflower seeds with walnuts or pumpkin seeds.
  • Replace Italian herbs with herbs or stock powders of your choice.
  • May add grated or very finely chopped carrot, zucchini, red capsicum and potato.
  • Oil is not absolutely necessary but it does make the patties go nice and brown as they bake.
  • May spread the mixture about 1cm thick into flat tray and bake for 50 mins at 160oC, then cut into desired shapes for serving.
  • For Coeliac, Use only 11/2 c water, replace rolled oats with cooked rice, millet, buckwheat, or gluten free breadcrumbs, also add 1/2 cup of fine corn meal or soy flour to bind it altogether.