Italian Vegetarian Patties |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 32 |
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This is my original recipe. My teenage vegetarian daughter devours these patties as snacks or when made into a sandwich topped with sauce and provolone cheese. We also use them for chicken Parmesana, or form them into meatballs. They freeze well, too. Ingredients:
2 tablespoons vegetable oil |
3/4 cup uncooked brown rice |
1 1/2 cups red lentils |
6 cups water |
1 teaspoon salt |
2 eggs |
2 1/2 cups dry bread crumbs |
1 1/2 cups grated parmesan cheese |
2 teaspoons dried basil |
1 1/2 teaspoons garlic powder |
3 tablespoons vegetable oil |
Directions:
1. Heat 2 tablespoons oil in a large saucepan. Stir in the brown rice, and cook until golden brown. Add the lentils, water, and salt; bring to a boil. Reduce heat to low, cover, and cook until the rice is tender and the water is absorbed, about 40 minutes. Add additional water if needed; mixture should be very thick. Remove from heat and let cool slightly.
2. Place the cooked rice mixture in a food processor along with the eggs, bread crumbs, Parmesan cheese, basil, and garlic powder. Process until well combined, and the texture of ground meat. Form into 1/4 to 1/2 inch thick patties, using about 3 tablespoons mixture for each.
3. Heat 3 tablespoons oil in a large skillet. In batches, fry patties until browned, about 2 to 3 minutes per side. Drain on paper towels; cool. Fry remaining patties in the same manner. Store in airtight containers in the refrigerator or freezer.
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