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.
Provided by SHECOOKS2
Categories Side Dish Vegetables
Time 40m
Yield 16
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 241.7 calories, Carbohydrate 30.3 g, Cholesterol 27.1 mg, Fat 8.3 g, Fiber 6.6 g, Protein 11.2 g, SaturatedFat 2.3 g, Sodium 395.5 mg, Sugar 1.6 g
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