Savory soy-based patties made with sunflower seeds, herbs, and vegetables — firm, flavorful, and great for sandwiches or main dishes.

Yield: About 12 patties (12 cm / 4.7 inches each) | Prep: 25–30 min | Bake: 20–25 min | Total: 50–55 min

Ingredients

• 7.5 dl (3 cups) soy chunks or soy mince, plain
• 2 dl (¾ cup) sunflower seeds
• 1 dl (⅓ cup) tomato paste
• 1 large onion
• 1 bell pepper
• 2 cloves garlic
• 1.5 tbsp psyllium husk powder
• 0.5 tsp salt
• 2 tsp herb salt (e.g., Herbamare)
• Chopped parsley, basil, or coriander, to taste

Instructions

1. Soak the soy chunks for about 2 hours. This step is optional.
2. Drain and rinse the soaked soy chunks, then boil them in unsalted water until tender. If using soy mince, no chopping is needed.
3. Finely process the cooked soy chunks in a food processor and transfer them to a large mixing bowl.
4. Chop the onion and bell pepper, press the garlic, and add everything to the bowl.
5. Grind the sunflower seeds in a blender or coffee grinder, then add them to the mixture.
6. Add the tomato paste, psyllium, salt, herb salt, and herbs. Mix thoroughly by hand until a dough-like consistency forms.
7. Preheat the oven to 175°C (350°F) using the fan (convection) setting.
8. Shape the mixture into 12 patties, each about 12 cm (4.7 inches) in diameter, and place them on a baking sheet lined with parchment paper.
9. Bake for 20–25 minutes, or until firm and lightly golden.
10. Let the patties cool slightly before removing them from the baking sheet.

Tips & Variations

• These patties freeze well; place parchment paper between layers to prevent sticking.
• Serve with mashed potatoes, salad, or a whole-grain bun.