Ingredients:
- 1 and 1/2 cups almonds (240g)
- 1 and 1/2 cups pecans (180g) or regular walnuts
- 4 large carrots (450g)
- 1 medium onion (150g)
- 2 tablespoons chopped fresh parsley (30g)
- 3/8 cup lemon juice (90g)
- 1 and 1/2 teaspoons of salt
- 3 teaspoons dried rosemary
- 1 and 1/2 teaspoons dried tarragon
- 2 teaspoons yellow curry powder
Procedure:
- Coarsely chop the carrots and onions. Place all ingredients in a food processor and blend until well combined. Form burgers and dehydrate at 42ºC for 5-6 hours. Turn every 2 hours.
