Super Sunflower-Bean Burgers or Mock Meatballs

From "Complete Candida Yeast Guidebook" by Jeanne Marie Martin. Have not tried yet. Plan to soon. I might just used canned beans. Cooking time does not include cooking the beans.

• Ready In: 40 mins
• Serves: 3-6
• Yields: 6 burgers

Ingredients

• 1  cup pinto beans, kidney beans, adzuki beans or 1  cup black beans, cooked and mashed
• 1  cup carrots (or use vegetable pulp from a juicer) or 1  cup celery (or use vegetable pulp from a juicer) or 1  cup broccoli, steamed and finely chopped (or use vegetable pulp from a juicer)
• 1⁄2 cup  ground raw sunflower seeds
• 1  tablespoon  ground raw  pumpkin seeds or 1  tablespoon sunflower seeds
• 1⁄2-3⁄4 cup amaranth flour or 1⁄2-3⁄4 cup teff flour
• 1⁄2 cup  finely chopped onion
• 3  teaspoons dried parsley
• 2 -3  teaspoons tamari soy sauce, simmered
• 1⁄2 teaspoon basil
• 1⁄2  teapsoon dill weed
• 1⁄4-1⁄2 teaspoon sea salt
• 3  dashes cayenne
• 1  teaspoon ground flax seeds (optional)

Directions

1. To make burgers:.
2. Cook and mash beans.
3. Blend all ingredients in a large bowl.
4. Add more flour if mixture is too damp.
5. Form mixture into 6 burgers about 1/2 inch thick.
6. Cook in an oiled flat pan or wire grill - 8 to 10 minutes on one side, 5-8 on the other, or bake 25 to 30 minutes at 375 degrees F on an oiled cookie sheet.
7. Cooked burgers can left in fridge 3 to 5 days or frozen.
8. To make meatballs:.
9. Mix together ingredients as above.
10. Shape mixture into 1-inch balls. It should make 24.
11. Set on an oiled cookie sheet an inch or two apart.
12. Broil 10 to 12 minutes, until firm and brown.
13. Can be served over brown rice or other cooked grain with Mock Meat Gravy.