Used a meat grinder to grind everything together (one pass through the finest setting) the texture was great.
Ended up baking them then finishing in on a pan with some oil.
The side that was down in the oil first while baking came out great (be mindful of a potential tilt in the oven, some got stuck due to the lack of oil)
I tried a couple of them fried. I actually preferred the "baked ones. The herbs came through better.
For next time: add more oil to the baking pan and reapply when flipping and make sure they're shaped like disks so they can have a flat surface to brown.
I think these would be great in an air fryer with a heavy spray of oil
