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Italian Vegetarian Patties

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Recipe Summary Italian Vegetarian Patties

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 | Vegetarian Starters Italian

2 tablespoons vegetable oil

¾ cup uncooked brown rice

1 ½ cups red lentils

6 cups water

1 teaspoon salt

2 eggs

2 ½ cups dry bread crumbs

1 ½ cups grated Parmesan cheese

2 teaspoons dried basil

1 ½ teaspoons garlic powder

3 tablespoons vegetable oil

Directions

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.

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.

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.

If necessary, add additional bread crumbs or Parmesan cheese to thicken or for flavor.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Info | Vegetarian Starters Italian

prep: 20 mins additional: 20 mins total: 40 mins Servings: 16 Yield: 32 patties

TAG : Italian Vegetarian Patties

Side Dish, Vegetables,