Italian Vegetarian Patties

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.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 242 Calories

Ingredients

• 2 eggs
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 3 tablespoons vegetable oil
• 6 cups water
• 1 ½ cups grated Parmesan cheese
• 2 teaspoons dried basil
• 1 ½ cups red lentils
• 1 ½ teaspoons garlic powder
• ¾ cup uncooked brown rice
• 2 ½ cups dry bread crumbs

Recipe Instructions

Step 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.

Step 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.

Step 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.