Toast nuts and seeds.

Once cooled, pulse in a food processor until coarse. Do not process into a nut butter.

Sauté the onion until golden brown, adding small amounts of water, if necessary, to prevent sticking. Then add the garlic and carrots and sauté until soft, add the spices, stir and remove from heat.

Add the cooked rice and vegetables to the food processor and pulse until the mixture holds together.

Add the coconut aminos and process again until mixture holds together.

Refrigerate at least 30 minutes.

Form into 12 patties using 1/3 cup of batter and bake for 20 minutes at 350°F, flipping halfway through.