2/3 cup carrot, shredded or grated
2/3 cup finely chopped celery
1 medium raw potato, shredded or grated
2 tablespoon chopped parsley
1 tablespoon finely chopped onion
1 tablespoon chopped green bell pepper
vegan egg substitute equivalent to 2 eggs, beaten
1/4 sea salt (opt.)
5 tablespoon whole wheat flour or 3 tablespoon whole wheat flour & 2 tablespoon wheat germ
2 tablespoon canola oil
1 tablespoon brewers yeast (not nutritional yeast. It can be found in most health food
1/4 cup ketchup
1 cup ground raw sunflower seeds (must be raw)
Preheat oven to 350. Mix all ingredients in large bowl. The mixture will be wet. Using 1/4 cup measuring cup, drop on oiled baking sheets and flatten with spatula to desired thickness. (the flatter you press them the crunchier they will be).
Bake them for 15-20 minutes on one side, flip, and bake 10-20 minutes on other side. It all depends on the texture you desire. Just keep checking. My husband and I like them best crunchier in a pita with tomato, lettuce, sprouts, soy mayo, and cucumber, and my kids like them softer with a simple gravy. Both ways are great. Enjoy!