Brown rice and lentil patties. 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 to make imitation meatballs. They freeze well too. If necessary add additional bread crumbs or Parmesan cheese to thicken or for flavour.
2 tablespoons vegetable oil
3/4 cup (125g) uncooked brown rice
1 1/2 cups (280g) red lentils
6 cups (1.5 litres) water
1 teaspoon salt
2 1/2 cups (315g) dry bread crumbs
1 1/2 cups (185g) grated Parmesan cheese
2 teaspoons dried basil
1 1/2 teaspoons garlic powder
3 tablespoons vegetable oil
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Directions Preparation:25min › Cook:55min › Extra time:1hour20min › Ready in:2hours40min
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 then 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 mince. Form into about 1cm thick patties using about 3 tablespoons mixture for each.
Heat 3 tablespoons oil in a large frypan. 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.
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.