Ingredients
8 total- 1/4 cup olive oil, divided 60 mL
- 1 pkg Frozen Vegetable Mix for soup, thawed and drained 750 g
- 1/4 cup hulled hemp seeds 60 mL
- 1 tbsp grainy mustard 15 mL
- 1/2 tsp chili powder 2 mL
- 1/2 tsp oregano 2 mL
- 1/2 tsp salt 2 mL
- 1/4 cups breadcrumbs, divided 300 mL
Directions
3 stepsStep 1
Preheat oven to 425˚F (220˚C). Line large baking sheet with parchment paper; brush parchment with 1 tbsp (15 mL) oil. Set aside.
Step 2
Add drained soup mix veggies, hemp seeds, grainy mustard, chili powder, oregano and salt to food processor; pulse until finely ground. Add 1/4 cup (60 mL) breadcrumbs; pulse until combined. Transfer to bowl; chill mixture at least 30 min., or until firm. Scoop 2 tbsp (30 mL) at a time and shape into patties; roll in remaining breadcrumbs to coat. Make 30 patties. Arrange on prepared baking sheet 2-in. (5-cm) apart. Drizzle with remaining oil.
Step 3
Bake 12 to 15 min. until golden brown. Serve with Compliments Roasted Red Pepper Dip, if desired.