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Vegetarian
 
Asian Patties

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Serves
4 servings

Source
Progresso

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Ingredients
  • 1/2 cup uncooked brown rice
  • 1/4 cup dried lentils (2 ounces), sorted and rinsed
  • 1 1/2cups water
  • 1/4 cup finely chopped cashews
  • 2 tablespoons Progresso bread crumbs (any flavor)
  • 2 tablespoons stir-fry sauce
  • 4 medium green onions, finely chopped (1/4 cup)
  • 1 egg, beaten
  • 1 medium stalk celery, sliced (1/2 cup)
  • 1 medium carrot, sliced (1/2 cup)
  • 1/2 cup water
  • 2 tablespoons stir-fry sauce
  • Hot cooked Chinese noodles or rice, if desired

Preparation
    1. In 2-quart saucepan, heat rice, lentils and 1 1/2 cups water to boiling. Reduce heat; cover and simmer 30 to 40 minutes, stirring occasionally, until lentils are tender and water is absorbed. Cool slightly.
    2. Mash rice mixture slightly with fork. Stir in cashews, bread crumbs, 2 tablespoons stir-fry sauce, the green onions and egg. Shape into 4 patties, each about 1/2 inch thick.
    3. Spray 10-inch skillet with cooking spray; heat over medium heat. Cook patties in skillet about 10 minutes, turning once, until golden brown. Remove patties from skillet; keep warm.
    4. In same skillet, heat remaining ingredients except noodles to boiling. Reduce heat to medium. Cover and cook about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Add patties. Cover and cook over medium heat 5 to 8 minutes or until patties are hot. Serve sauce and patties over noodles.



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