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Italian Vegetarian Patties

By: 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."

Rating: This weblink has been rated 5 times with an average star rating of 4.6 Read Reviews (4)

Rate/Review | 271 people have saved this

Prep Time:
20 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 32 patties
 

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.

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 242 | Total Fat: 8.3g | Cholesterol: 30mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 17, 2009 by pprinss 
I love, love, love these patties! The only changes I made were, 1) adding about 1/2 cup of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2009 by Nour 
One of my favorite veggie burger recipes. I froze some and took it with me on my vacation.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 24, 2009 by Jacki 
Absolutely wonderful. I added some fresh thyme and Tabasco sauce for extra flavour. I didn't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2009 by CINDY3539 
Excellent. I'm not a vegetarian, just a lady lookin' for a recipe to use up some lentils. I... MORE

 
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