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Asian Rice and Lentil Patties

Rice And Lentils
1/2 c Uncooked brown rice
1/4 c Dried lentils; sorted and washed
1 1/2 c Water


Patties
1/4 c Raw cashews; finely chopped
2 tb Dry bread crumbs
2 tb Stirfry sauce
1/2 c Finely chopped green onions
1 Egg; beaten


Vegetable Sauce
1/2 c Sliced celery; 1/4 inch thick
1/2 c Sliced carrot; 1/4 inch thick
1/2 c Water
2 tb Stirfry sauce


Rice and Lentils. Heat rice, lentils and water to boiling in a 2-quart saucepan; reduce heat to low. Cover and simmer 30 to 40 minutes, stirring occassionally, until lentils are tender and water is absorbed. Cool slightly.


Patties. Mash rice mixture slightly with fork. Stir in remaining ingredients to complete the mixture. Shape into 4 rounds about 1/2 inch thick. Spray 10-inch skillet with vegetable cooking spray. Cook patties in skillet about 10 minutes, turning once, until golden brown. Remove from skillet and keep warm.


Vegetable Sauce. In the same skillet, heat all ingredients to boiling; reduce heat to medium. cover and cook up to 5 minutes, stirring occassionaly, until vegetables are crisp-tender. Add patties to the skillet. Cover and cook over medium heat about 5 to 8 minutes or until the patties are hot. Serve sauce and patties over noodles or rice with a green vegetable along side.


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