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Ingredients
| vegetable oil: 2 Tbl |
| brown rice: 3/4 cup |
| red lentils: 1 1/2 cups |
| water: 6 cups |
| salt: 1 tsp |
| eggs: 2 |
| bread crumbs: 2 1/2 cups |
| parmesan cheese (grated): 1 1/2 cups |
| dried basil (ground): 2 tsp |
| garlic powder: 1 1/2 tsp |
| vegetable oil: 3 Tbl |
Italian Vegetarian Patties
Credit: AllRecipes
User rating:
"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."
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Prep Time
20 min -
Cook Time
min -
Servings
16 serving(s)
Tags
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.