in a small bowl make a flax egg by mixing 1 tbsp ground flax with 2.5 tbsp water. let sit to thicken.

to a food processor add:

– 1 cup diced beets
– 2 medium carrots
– 1 can rinsed and drained black beans
– 1 chopped onion
– 2 cloves of garlic

pulse until finely chopped. add in:

– flax egg
– 1/3 cup sunflower seeds
– sea salt
– cumin
– 2 tbsp coconut aminos

blend on high until a thick batter forms. transfer to a bowl, cover, and place in fridge to set (i did 2 hours). after that time, set oven to 400. form batter into four patties and place on a parchment paper lined cookie sheet. bake for 35 minutes, then flip and bake for another 25. i store these in the fridge but they can be frozen! to reheat, the fastest way is broiled in the toaster oven for a few minutes!