Vegetarian Patties are low carb and keto friendly and can be served with marinara sauce or on your favorite keto burger bun for a delicious low carb sandwich.
In a large mixing bowl, whisk together eggs, bouillon concentrate, and almond butter.
Add the almond meal, coconut flour, onions, mozzarella, and parmesan cheese to egg mixture and stir until combined.
Stir in the chopped walnuts. Set aside to rest for 5 minutes.
Heat a large skillet over medium high heat. When hot, coat with a small amount of avocado oil.
Using a 1 tablespoon sized scoop, scoop vegetarian patties batter out of mixing bowl and place in hot, oiled skillet. Flatten the patty slightly so it is shaped like a thick pancake.
Fry patties for about 1-½ minutes, until lightly browned on bottom. Carefully flip patties over and cook another 1-½ minutes.
Remove from skillet and place vegetarian patties on a paper towel lined plate. Repeat the last two steps until all patties have been fried.
Place fried vegetarian patties in a baking dish and pour 1-½ cups marinara sauce over top.
Bake 20 minutes, or until sauce and patties are warmed through.
Store any leftovers in refrigerator up to 1 week or in freezer up to 3 months.