Reviewed: May 16, 2012

These are great! Cheap too! This recipe made dinner for my family of 4 for 3 nights. I didn't cook the recipe as stated since I had lentils and brown rice in the freezer. Getting the right texture was not hard. I also added cooked onion, 1 extra egg, and real garlic. I fried them and put avocado on top. They were really moist inside. My 6 & 9 year olds ATE THESE UP!

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Reviewer:

Denise

Reviewed: Jan. 29, 2012

The water ratio on this recipe is way off thus the reduced stars. These remind me more of falafel or a moo shu pancake than an Italian patty. I cooked 1/2 an onion with the rice as some others did. I reduced the water to 5 cups and still needed to finish cooking with the lid off to get a drier consistency. No need to use a food processor as the red lentils and brown rice cooked to a mush. In addition to the seasonings called for I used seasoned bread crumbs and red pepper flakes. Using a #30 scoop I made 58 patties. These will go nicely with an Asian sauce. I will make these again with my changes. Thanks for sharing the recipe.

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Reviewer:

Marie C.

Cooking Level: Expert

Reviewed: Jan. 16, 2012

These were absolutely delicious! I made them double size for larger buns. My only problem was that I had too much water, but draining off the excess worked well. Since the lentils and rice were so wet, I didn't add the eggs. I reduced the cheese and eliminated the salt to make this low sodium. Everyone loved them. Thanks!

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Reviewer:

largesse

Reviewed: Dec. 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 recommend these to vegetarians; however, I'd be hesitant to recommend them to others - it didn't wow me. I followed the recipe as is. In order to get a really thick consistency as required, it took me significantly longer to cook than directed. I ended up cooking them on low without the cover at the end. This recipe makes a lot! It wouldn't all fit in my food processor. Some of it I just stirred by hand and the consistency was fine. The patties cooked up nicely (give them some time to cool so they aren't too sticky) by just using cooking spray. I cooked them on medium-high heat until browned.

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Reviewer:

CatLauren

Cooking Level: Expert

Reviewed: Oct. 19, 2011

Excellent! I have been looking for a good meatless burger and THIS IS IT! Thank you for the recipe! I did add a little onion, but that is the only change!

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Reviewer:

AZmom

Reviewed: Oct. 11, 2011

these are pretty good, and hearty for a vegetarian meal. i like them best made with short grain brown rice and brown lentils (cooked in the rice cooker.) i add dried onion and garlic and additional herbs. i also prefer to cook them with a bit less water (broth would be good, too), then the lentils were less mushy and needed less breadcrumbs to hold together. really good with a zesty marinara or puttanesca sauce and melted cheese, parmigiana style.

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Reviewer:

zeebee

Home Town: Flint, Michigan, USA

Living In: San Diego, California, USA

Reviewed: Oct. 6, 2011

This was my first attempt at a vegetarian patty, both making and eating. I have to say, I was impressed. I did use Italian bread crumbs, Olive Oil, reg. lentils, and Italian blend of cheese. It is what I had on hand. It made an incredible number of patties, which is good. Extra for the freezer. Thank you for sharing!

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Reviewer:

gopintos

Cooking Level: Intermediate

Living In: California, Missouri, USA

Reviewed: Sep. 6, 2011

Yum! Yum! Yum! I only used one egg, Italian seasoning and garlic salt. Barely any of the cheese. Fried into a patty. Served it to my gluten free husband with just the rice, lentils, seasonings and cheese. He even really liked it!

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Reviewer:

GIRLWTUDE

Reviewed: Sep. 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 'em in my purse. They are great right after the gym.

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Reviewer:

BevKat

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Port Hueneme, California, USA

Reviewed: Aug. 1, 2011

This was a wonderful main dish for our meal tonight, a tasty and much healthier alternative to ground beef, which we almost NEVER eat any more. Such a clean, "meaty" taste and an added benefit of fiber. My husband even gave it a thumbs up. The only things I did differently were to add about 1/4 cup diced onion in the skillet while browning the rice, and I used Romano instead of Parmesan, because that's what I had on hand. After cooking the rice and lentils, I did have to cook down the remaining liquid, as it wasn't as thick as it was supposed to be, but that was no problem at all. This is a keeper, thank you!

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