Curry Butternut Squash Veggie Patty
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 cup butternut squash1 cup lentils (I used trader joes couscous, quinoa, harvest blend instead of lentils)1 cup brown rice10 baby carrots1 small yellow onionspices-1 tbsp curry powder, cinnamon, 1 tsp cumin, to taste= parsley flakes, garlic salt, black pepper, red pepper1 tbsp olive oil1 tbsp coconut oil1 garlic clove1/8 cup coconut almond milk blend
-sautee onion, carrots and garlic with spices and olive oil
-cook lentils and add 1 tbsp coconut oil
-cook rice
-place all ingredients in food processor or blender and blend together into a dough-like texture/ add coconut milk in blender
-mash into equal size pattys and bake in oven at 350 or on a pan on the stove with a bit of oil
I sprinkled garlic salt on the pattys before putting them in the oven
Serving Size: 4 pattys
Number of Servings: 4
Recipe submitted by SparkPeople user ROMNNOODLE.
-cook lentils and add 1 tbsp coconut oil
-cook rice
-place all ingredients in food processor or blender and blend together into a dough-like texture/ add coconut milk in blender
-mash into equal size pattys and bake in oven at 350 or on a pan on the stove with a bit of oil
I sprinkled garlic salt on the pattys before putting them in the oven
Serving Size: 4 pattys
Number of Servings: 4
Recipe submitted by SparkPeople user ROMNNOODLE.
Nutritional Info Amount Per Serving
- Calories: 325.1
- Total Fat: 10.2 g
- Cholesterol: 0.0 mg
- Sodium: 278.3 mg
- Total Carbs: 52.8 g
- Dietary Fiber: 3.7 g
- Protein: 7.7 g
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