I’m going out tonight, so I just threw this together and left it, unbaked, in the refrigerator. Samara, who is staying late, will just have to bake the dish for Martin to have a fresh dinner. This is adapted from a recipe I saw once on the Pecan Bread site. One nice facet of this recipe is that, whereas nothing is actually fried in oil, and the baking temperature is not too high, you can use a variety of unrefined oils. Today I used walnut oil.
1 cup sunflour
1/2 cup finely grated squash
1/2 cup finely diced celery
2 tbsps minced turnip (used to be onion, but we lost onions on Saturday)
1 tbsp minced celeriac (used to be bell pepper, but we lost peppers on Saturday)
1/4-1/2 cup minced fresh herbs
1/2 tsp dried basil
1/4 cup vegetable juice (I used squash juice, another creation of my nighttime activities)
1 egg, whisked (today, a duck egg, thanks to the detective work of Adrian)
1 tbsp oil
1/2 tsp kelp granules or triple-blend seaweed flakes (I often use in place of salt)
Mix all ingredients well and pat into a lightly oiled rectangular glass baking dish. Bake 25 minutes at 350º and cut into patties.