Curry Butternut Squash Veggie Patty
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Curry Butternut Squash Veggie Patty calories by ingredient
Number of Servings: 4
Ingredients
-
1/2 cup butternut squash
1 cup lentils (I used trader joes couscous, quinoa, harvest blend instead of lentils)
1 cup brown rice
10 baby carrots
1 small yellow onion
spices-1 tbsp curry powder, cinnamon, 1 tsp cumin, to taste= parsley flakes, garlic salt, black pepper, red pepper
1 tbsp olive oil
1 tbsp coconut oil
1 garlic clove
1/8 cup coconut almond milk blend
Directions
-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.