Delicious Pecan Patties Recipes

Steps:

• In 2-quart saucepan, heat 1 tablespoon oil over medium heat. Cook onion in oil about 6 minutes, stirring frequently, until onion is tender. Stir in remaining chutney ingredients. Heat to boiling; reduce heat to low. Cook 20 to 25 minutes or until dried fruits are plump and mixture has thickened; remove from heat.
• Meanwhile, cook wild rice in water as directed on package, drain if necessary. In large bowl, mix cooked wild rice and remaining patty ingredients except oil.
• In 12-inch skillet, heat 2 tablespoons oil over medium heat. Scoop wild rice mixture by 1/3 cupfuls into skillet; flatten to 1/2 inch. Cook about 3 minutes on each side or until light brown. Remove patties from skillet; cover and keep warm while cooking remaining patties. Serve with chutney.

Steps:

• In a saucepan over medium-low heat, combine the sugar, corn syrup, evaporated milk, and peanuts. Bring to a slow boil, and stir to blend once heated. Let boil until the mixture reaches a temperature of between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. This may take up to 1 hour.
• Stir in the butter, vanilla and food coloring once the mixture has reached the proper temperature. Spoon out onto waxed paper or parchment paper to form patties. Cool until set.

Steps:

• Generously grease a large slab or baking sheet.
• In a saucepan over medium heat, combine brown sugar, white sugar and milk. Bring to a boil. Stir in butter, pecans and vanilla. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and let cool 5 minutes.
• Beat until thickened, then pour immediately onto prepared surface and let rest until firm and completely cool before cutting.

Steps:

• Mix the seasonings with the chick pea flour.
• Slowly mix in the water, working well to remove all lumps.
• Stir in the vegetables.
• It is best to let the batter sit for 1 hour or more, although they can be cooked at once.
• Heat a tablespoon of oil in a heavy skillet over medium heat, and spoon in the batter to form patties.
• Fry until browned on each side, about 5 minutes per side.
• Do two or three at a time.
• Add 1 tbsp more oil for the second batch.
• These are nice served with tamarind sauce or even a steak sauce like H.P.

Steps:

• Mix all ingredients together except oil.
• Heat oil in 10-inch skillet over medium heat.
• Scoop wild rice mixture by 1/3 cupfuls into skillet; flatten to 1/2 inch thick.
• Cook about 3 minutes on each side or until light brown.
• Remove patties from skillet; cover and keep warm while cooking remaining patties.

Steps:

• Crumble tofu and knead all ingredients together.
• Form into patties.
• Fry slowly in pan.
• Cover with mushroom soup and bake @ 350 for 30 minutes. Or serve as is with your favorite gravy.
• If desired you may substitute walnut pieces for pecan meal.
• You may add one handful of Brewer's yeast.
• May add extra oats and water.

Steps:

• In a food processor, mince mushrooms and parsley. Remove and set aside.
• In a sauté pan over medium heat, warm 1 tablespoon (15 ml) olive oil and cook onions and garlic for 5 to 6 minutes. Transfer onion mixture to a large-size bowl, and combine with minced mushrooms and parsley, bread crumbs, tahini, hoisin sauce, chopped nuts, tamari, oregano, sage, salt, and pepper.
• Place mixture in refrigerator for at least half an hour. Mixture will be soft, but you should be able to form patties. Add additional bread crumbs or tahini, if needed.
• Create patties using your hands. In a sauté pan, warm remaining 1 tablespoon (15 ml) oil, and fry patties over medium heat for 3 to 5 minutes on each side, until lightly browned and crispy. Be careful to keep patties intact.

Steps:

• Mash (with food processor or blender)the corn, scallions, peanuts, cumin, garlic and ginger.
• Add flour and eggs to the mixture. Blend everything.
• Add salt and pepper(to taste).
• Heat oil according to the size of your frying pan. (frying each side at its turn will do just fine- no need to rush to deep fry). Wait till oil is hot to prevent soaking.
• Gently spoon the mixture and lay a patty size mixture on the pan. Flip side when lightly brown. Lay done burgers/schnitzels/patties on blotting paper to cool and dry.
• Eat! (I like to lightly dip the burgers in Sweet Chilly Sauce - Yum!).

Steps:

• Place the cream cheese in the freezer for approximately 15 minutes, remove and cube into 1/2" chunks immediately while it is still very cold from the freezer. (This step will help to harden the cream cheese slightly so it will be easier cut.)
• In a medium to large bowl beat the eggs well, then add the cubed cream cheese, minced onions, finely chopped walnuts and bread crumbs. Mix VERY GENTLY until moistened and combined. Be careful not to break up the cream cheese chunks - they should stay in chunks in the patties.
• Preheat oven to 350 degrees now so it is ready when you are done frying patties.
• Heat a small amount of oil in the bottom of a non-stick frying pan. DO NOT ADD ENTIRE 1/2 CUP OIL TO PAN! Only use enough oil to keep patties from sticking, adding more as needed - I usually start with 1 or 2 tablespoons.
• Using approximately 1/4 cup of the mixture per patty, drop into the hot oil and fry patties. Flatten patties if needed and turn over to fry other side when first side is golden to medium brown.
• In a separate bowl, mix together the sour cream and cream of mushroom soup for the gravy.
• Once the patties are fried place the patties in an oven safe casserole dish, layering with the gravy.
• Bake for 25 minutes or until patties are heated through.
• Serve immediately making sure to spoon some of the gravy over each patty.