Ingredients
Method
- Pass the boiled potato through a ricer, add a tablespoon of butter. Set aside.
- Dice your roasted brussel sprouts. Add to the potatoes. (Feel free to replace brussel sprouts with an equal amount of another cooked veggie like carrots or broccoli finely diced).
- In a medium sized pan, sautee onion, celery in the remaining butter until onion is translucent, about 5 minutes. Add herbs and garlic, simmer another minute or so. (Or steal ¼ cup of your stuffing starter).
- Add the vegetables to the mashed potatoes.
- Combine baking mix, xanthan gum, salt and pepper. Add to the veggies.
- Pat out mix on heavily starched work surface to about ½ to ¾ inch thick and using turkey cookie cutter (or desired shape), form your vegurkey. You can store in the fridge up to 2 days.
- Heat a cast iron or non-stick pan until it is hot, add a tablespoon olive oil. Dust the patty with wheat starch and cook until golden brown, about three minutes. Flip and cook another three minutes.
Notes
Delicious served with veggie gravy (we use Chicken Flavored Bisto and vegetable broth for a quick gravy).
