Almond beetroot crunchy burger recipe

Ingredients

• ½ cup soaked cashews
• 1 cup soaked and peeled almonds
• 1 green red pepper
• 1/3 cup of fresh onion finely chopped
• 1 carrot shredded
• ½ of a medium beet-root shredded
• Pinch of white ground pepper
• Pinch of paprika
• 1 tbsp minced fresh ginger
• 2 minced medium garlic cloves
• 2 tbsp olive oil
• 1 cup young coconut flesh
• 1/3 cup ground flax seeds
• 2 tbsp tamari
• 2 tbsp vinegar
• Salt

1. Shred the carrot and the beet-root. Sprinkle with salt and tamari and let it in a bowl for 20 minutes to expel any liquids.
2. Put the rest of the ingredients into a food processor and pulse for 5 times. Add the shredded beet-root and the carrot and pulse 2 more times.
3. Let it stay for 2 hours to extract the flavors. Dehydrate on a dehydrator sheet in burger shapes. Dehydrate over 12 hours or more for crunchiest taste.