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My review
Italian Vegetarian Patties
134
SHECOOKS2
"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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Ingredients
40 m servings 242Original recipe yields 16 servings (32 patties)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- If necessary, add additional bread crumbs or Parmesan cheese to thicken or for flavor.
- Editor's Note:
- 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.
Nutrition Facts
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Reviews
Read all reviews 5062 Ratings
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Most helpful positive review
9/10/2009
I love, love, love these patties! The only changes I made were, 1) adding about 1/2 cup of chopped onions to the hot oil and rice, and 2) to use a light-flavored olive oil rather than vegetable ...
Most helpful critical review
12/3/2011
I'm rating this dish compared to all foods not just veggie patties. I'm not a connoisseur of veggie patties, but I would guess as far as those go it is probably pretty darn good. I would recom...
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Newest
9/10/2009
I love, love, love these patties! The only changes I made were, 1) adding about 1/2 cup of chopped onions to the hot oil and rice, and 2) to use a light-flavored olive oil rather than vegetable ...
4/8/2010
I cooked this as written minus the cheese. After 40 minutes the rice/lentils still had a lot of water so I just took the lid off and let it simmer until it thickened up. My food processor was ...
10/12/2009
Excellent. I'm not a vegetarian, just a lady lookin' for a recipe to use up some lentils. I made this as written, with the exception of throwing in about a 1/4 finely diced onion. I made small...
5/23/2010
I have made these three times now, and this time I did not put the grains in the food processor as I found the consistency is too much like mashed potatoes. Tonight, they were great! When I br...
3/8/2010
I followed the recipe exactly, and I liked what I got, but it wasn't what I thought I was going to get! the 6 cups of water was way too much for me, I don't think I ever got it quite thick enou...
10/9/2009
One of my favorite veggie burger recipes. I froze some and took it with me on my vacation. They might take a while to make but are well worth the effort, thanks for the recipe. Edit: I tried mak...
4/11/2011
These are very good! I didn't have any rice on hand, so I used quinoa. It worked perfectly!
8/23/2009
Absolutely wonderful. I added some fresh thyme and Tabasco sauce for extra flavour. I didn't have any Parmesan cheese but added 1 1/2 cups grated tofu for extra protein. I also chilled the mix...
9/5/2011
Excellent! The best Vegie Patties EVER!! Bake 350F 20 minutes, then flip and bake 20 minutes more. I make bean patties all the time. They are good fast food. I slip 2 of 'em in a baggie and pop...