(15-20 minutes makes ~12 cakes)

1 cup cashew pieces
1 cup coconut flakes (or 2 cups pulp left from making cashew milk on page)
1 brown rice cake, crumbled
1/2 cups minced celery
1 yellow onion, peeled and chopped
2 medium carrots, shredded or finely minced
1/4 cup parsley, chopped or 2 tablespoons dried
1 tablespoon cashew butter (raw and organic if you can find it, almond butter will also work)
1 teaspoon sea salt
1/2 cup gluten free flour
3 teaspoons paprika
1 small clove garlic, peeled
2 tablespoons dulse or nori or kelp granules or flakes
1 teaspoon fresh ground pepper

Preheat oven to 350.  Mix all ingredients together in a food processor, blending until all large pieces are broken up and you have a sticky fairly well combined mixture. Grease a baking sheet with 1 teaspoon of coconut oil or olive oil and form the sticky mixture into uniform patties (roughly 4 inches in diameter), then bake in the oven for 8 minutes, turn over (should be golden brown on the bottom side) and bake another 7 minutes. Serve with organic stoneground mustard and/or raw sauerkraut.