Veggie Patties with Honey Mustard Sauce

I just came back from a bike ride with a backpack filled with organic fresh asparagus and sugar snap peas from a local backroads, organic produce stand. I was tempted to eat the sugar snap
peas raw but I knew that could spell disaster for someone with IBS or other sensitive digestive system issues. I decided my system could tolerate the peas if I used them as an ingredient in one of my favorite recipes, Veggie Patties with Honey Mustard Sauce.

Put the following veggies in a food processor and grind to a uniform size:
1 carrot, peeled, or a small handful of baby carrots
1/2 red onion
2 celery ribs
1 cup sugar snap peas

Add and continue grinding:
1 cup cooked quinoa
2-3 garlic cloves
Optional: toasted sunflower, pumpkin or sesame seeds (1/4) and/or 1/2 cup toasted walnuts

Dump the mixture into a bowl or keep it in the food processor if you have a cavernous one.

Add to the mixture and blend in:
egg replacer for one egg
1 T. sesame oil
2 tsp. vegan worcestershire sauce
2 tsp. balsalmic vinegar
1 tsp. smoked paprika
1 tsp. cumin
1 tsp. minced fresh or dried parsley
1 tsp. chicken or veggie broth
1/2 tsp. red pepper flakes
1 tsp. black pepper
Salt to taste
1/2-1 cup brown rice flour

Shape the mixture into 6-8 patties and dredge with additional brown rice flour. It's best to chill the patties for several hours before cooking but if you're hungry like me after a bike ride, just pan fry for several minutes and eat and enjoy. Wrap the extras up and place in the freezer. Before freezing, separate each patty with a piece of wax paper so it will be easy to remove just one for cooking.

Top your patty with Honey Mustard Sauce:

Blend in a small bowl:
1/3 cup mayonnaise (I used Grapeseed Veganaise. Found it at the local co-op. It doesn't have any eggs and is absolutely convincing as a mayo replacement.)
2 T. agave nectar or more if you want it sweeter (You also may use honey.)
3 T. Dijon mustard (I look for one without eggs and gluten-free.)