Veggie Patties
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
3 c Red Kidney Beans (cooked ahead of time or from canned)1 medium Zucchini, (about 1 cup finely diced)2 Carrots (about .5 cup, grated)Mushrooms (about 1 cup finely diced)1 c Water chestnuts, finely diced.25 c Onions, finely diced4 cloves Garlic, pressed or finely diced.25 c Parsley, finely diced1 ear of Corn, cut from cob1.5 c Whole Wheat Flourcooking oilSalt and pepper to taste
Preparation:
1. Using a potato masher or hand mixer, mash the kidney beans into a paste and set aside.
2. By hand or using a chopper/food processor, chop the zucchini, mushrooms, water chestnuts, onions, garlic, and parsley into very small pieces (2-3 mm long). I recommend using a mini chopper and doing each vegetable separately to get a good consistency for each.
3. Grate the carrots
4. Cut the corn kernels from the cob
5. Combine all ingredients from steps 1-4 along with 1 cup of the flour in a large mixing bowl and mix evenly.
6. Spread the remaining flour out on a flat plate.
7. Wet hands and form a ball from an approximately .5 c portion of the veggie patty mixture. Roll the ball in the flour, then place it on a waxed-paper covered cookie sheet, and press into the form of a flat patty. Repeat until all of the veggie mixture is used. (Approx. 12-14 patties)
8. After all the patties are formed, cover with another sheet of waxed paper or plastic wrap and place in the freezer for a few hours or overnight.
9. After the patties are frozen, they can be put into freezer bags or containers for longer term storage in the freezer.
Serving:
Heat frozen patties in a frying pan or skillet with a small amount of cooking oil over medium heat for 10-15 minutes, flipping once. Cooking oil, salt, and pepper are not included in the nutritional calculation for this recipe.
Serving Size: Makes approximately 14 patties
Number of Servings: 14
Recipe submitted by SparkPeople user SOTONY.
1. Using a potato masher or hand mixer, mash the kidney beans into a paste and set aside.
2. By hand or using a chopper/food processor, chop the zucchini, mushrooms, water chestnuts, onions, garlic, and parsley into very small pieces (2-3 mm long). I recommend using a mini chopper and doing each vegetable separately to get a good consistency for each.
3. Grate the carrots
4. Cut the corn kernels from the cob
5. Combine all ingredients from steps 1-4 along with 1 cup of the flour in a large mixing bowl and mix evenly.
6. Spread the remaining flour out on a flat plate.
7. Wet hands and form a ball from an approximately .5 c portion of the veggie patty mixture. Roll the ball in the flour, then place it on a waxed-paper covered cookie sheet, and press into the form of a flat patty. Repeat until all of the veggie mixture is used. (Approx. 12-14 patties)
8. After all the patties are formed, cover with another sheet of waxed paper or plastic wrap and place in the freezer for a few hours or overnight.
9. After the patties are frozen, they can be put into freezer bags or containers for longer term storage in the freezer.
Serving:
Heat frozen patties in a frying pan or skillet with a small amount of cooking oil over medium heat for 10-15 minutes, flipping once. Cooking oil, salt, and pepper are not included in the nutritional calculation for this recipe.
Serving Size: Makes approximately 14 patties
Number of Servings: 14
Recipe submitted by SparkPeople user SOTONY.
Nutritional Info Amount Per Serving
- Calories: 111.9
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 194.1 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 6.0 g
- Protein: 5.4 g
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