Vegan Lentil and Rice Patties, Reloaded
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup green or red lentils, uncooked1 cup long grain brown rice, uncooked2 cups water2 cups vegetable broth1 1/2 cups carrots, peeled and finely grated (about 2 medium)1 small onion, peeled and grated1 1/2 cups quick oats, uncooked1/2 tsp garlic, minced1 tsp salt1/2 tsp black pepper1 tsp Worcestershire sauce (optional: use vegan if available)1 tsp soy sauce1 tbsp parsley, dried
Cook lentils and rice in water and vegetable broth for 45 minutes, simmering over low heat in a pot with a tight-fitting lid. Allow to cool.
Add remaining ingredients and mix well. I strongly recommend using a stand mixer to really combine all ingredients thoroughly; this will help the patties stay together beautifully when shaping and frying.
Divide mixture evenly and shape into 8 patties; cook over medium heat on griddle or non-stick frying pan (use non-stick pan spray if necessary), until nicely browned on both sides, about 6 minutes per side.
Can be stored in the fridge (cooked) for up to 5 days.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user PARISBABY.
Add remaining ingredients and mix well. I strongly recommend using a stand mixer to really combine all ingredients thoroughly; this will help the patties stay together beautifully when shaping and frying.
Divide mixture evenly and shape into 8 patties; cook over medium heat on griddle or non-stick frying pan (use non-stick pan spray if necessary), until nicely browned on both sides, about 6 minutes per side.
Can be stored in the fridge (cooked) for up to 5 days.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user PARISBABY.
Nutritional Info Amount Per Serving
- Calories: 142.7
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 579.8 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 4.9 g
- Protein: 3.2 g
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