Red Lentil Vegetable Patties скачать в хорошем качестве

Red Lentil Vegetable Patties

Here's a recipe for a veggie burger patty that is SO flexible, you can create them a little different every time you make them. It's a great way to use up leftover cooked potatoes, rice or vegetables. AND you can also use raw or frozen veggies too! They can be pan-fried or baked in the oven without oil. Something for everyone! For a printable version of this recipe, please visit my blog at https://www.judiklee.com/2020/01/28/r... Red Lentil Vegetable Patties Makes 10 Patties (1/2 cup of mixture in each) 1 cup red lentils 2 cups water 1-1/4 cup oats (any type), or more if needed 1 cup cooked rice of choice, or cooked potatoes (any kind) 2 cups any combination vegetables of choice, raw, cooked or frozen (and thawed)* 1 (6 oz) can tomato paste 2 Tbsp dried minced onion 2 Tbsp dried parsley 1 tsp dried oregano 1 Tbsp dried basil 2 tsp garlic powder ¼ tsp black pepper 1 tsp salt, or to taste (use less of including cooked vegetables that were already salted) Water, as needed 1 to 2 Tbsp extra virgin olive oil, optional (use if pan frying the patties) Place the red lentils in a pot with the 2 cups of water. Bring to a boil, then lower the heat and simmer for 10 minutes with a lid cocked on the pot, or until the lentils are tender and the water is absorbed. Remove from the heat and set aside to cool. Place the oats in a food processor and pulse until coarsely chopped. Transfer oats to a large bowl; set aside. Add the cooked rice to the bowl, if using it. Or, if using mashed potatoes, add them to the bowl. If using other cooked potatoes that are in pieces, place them in the bowl of a food processor. Add the 2 cups vegetables of choice (see note below) to the food processor and pulse until finely grated (but not pureed). Transfer the vegetables to the bowl with the oats. Transfer the cooled lentils to the bowl with the oats and vegetables. Add in the tomato paste and seasonings; stir well to combine. Add water as needed to make a mixture that holds together when lightly pressed together. If the mixture is too soft from too much liquid, add more processed oats until the mixture sticks together. If the mixture is too dry and will not hold together, add a little more water, until the mixture holds together when lightly pressed. To bake the patties: Measure the mixture by ½-cup increments onto a baking tray lined with parchment paper or a silicone baking mat. Lightly press the mixture with your moist (from water or oil) fingers to form patties. Bake them in a 400°F oven until lightly browned on the first side, about 25 to 30 minutes. Flip the patties over and bake another 15 to 18 minutes, until the patties are lightly browned on the second side, and are firm to the touch, but still have a slight “give” when lightly pressed. Serve. To pan fry the patties: Measure the mixture by ½-cup increments and place them on a plate or tray. Lightly press the mixture with your moist (from water or oil) fingers to form patties. Heat a large skillet over medium heat and add the 1 or 2 tablespoons of extra virgin olive oil. Transfer patties into the heated skillet and sauté on medium to medium-low heat, until the first side is brown and patties are starting to firm up. Watch them closely, as they can easily get overly browned. Flip the patties over and continue cooking until both sides are browned and the patties are firm to the touch. They may take about 30 minutes to cook, since they do better at lower heat so they don’t burn. They may be flipped more than once, if needed. The patties are excellent served with ketchup, salsa, kimchi, or any sauce of your choice, like garlic herb tahini sauce, Sriracha tahini sauce, tomato sauce, yogurt sauce, mustard sauce, or any other sauce you enjoy with a veggie burger. Store extra patties in a covered container in the refrigerator. Use within 5 days. Patties may be frozen individually then transferred to a freezer container for later use. Use frozen patties within 6 months. If using raw vegetables, choose something that cooks quickly like zucchini, yellow squash or spinach. Place the raw vegetables in the food processor and pulse until finely chopped. When using frozen vegetables, place them in a colander under running water to thaw them out. Allow them to drain well, then add them to the food processor. If using already cooked vegetables, drain off any extra water before adding them to the food processor. Check out some of my related videos... Legumes 101...    • Legumes 101   Vegetables 101...    • Vegetables 101   Meatless...    • Meatless   Judi's Kitchen Tips...    • Judi's Kitchen Tips   Cooking With Judi...    • Cooking With Judi