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Asian Rice And Lentil Patties

What you need: 

1/2 cup uncooked brown rice
1/4 cup dried lentils
1 1/2 cups water
1/4 cup cashews, chopped
2-3 tablespoons dry bread crumbs
2 tablespoons sweet and sour sauce
4 medium green onions
cooked Chinese noodles or rice, to serve Sauce:
1 medium stalk celery, sliced
1 medium carrot, sliced
1/2 cup water
2 tablespoons sweet and sour sauce

What you do: 

1. For patties, heat rice, lentils and water to boiling in a 2 quart pot. Reduce to low, cover, and simmer for 30-40 minutes, stirring occasionally, until lentils are tender and water is absorbed. Cool slightly.
2. Mash rice mixture a bit with a fork, stir in cashews, bread crumbs, sweet and sour sauce, and onions. Shape mixture into 4 patties.
3. Spray large skillet with vegetable spray. Cook patties for about 10 minutes, turning once, until golden brown. Remove patties and keep warm.
4. Prepare sauce in same skillet by heating the sauce ingredients to boiling, then reduce to medium heat. Cover and cook for about 5 minutes until vegetablres are tender.
5. Add patties and cover and cook over medium heat for 5-8 minutes, or until patties are hot. Serve sauce and patties over noodles or rice.
Green beans make a nice side dish to this recipe.

Preparation Time: 
Cooking Time: 


These were pretty good! I had to double the amount of breadcrumbs and I also added a flax "egg" to bind it better. I didn't add them back to the pan - I served them dry with a bit of the sauce drizzled over them. Served with a green salad with soy ginger dressing and sauteed zucchini and yellow squash. A nice departure from the usual.


These had a good flavor, but were very dry and crumbled apart before they even made it out of the pan.  I may experiment a bit if I make these again to see if there is a way to make them into real patties.  But I probably won't make them again.

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