MORGAN'S VEGGIE PATTIES
Steps:
- In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.
- Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes.
- In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.
BEST CHICKEN PATTIES
Change up your dinner routine with these crispy chicken fritters, a great alternative to chicken nuggets. Kids will love these, and leftovers are great in sandwiches. Serve with chips and a salad.
Provided by Natalie Titanov
Categories Meat and Poultry Recipes Chicken
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Combine chicken, onion, parsley, egg, garlic, sea salt, and pepper in a bowl; mix well. Add mayonnaise and stir to combine; the mixture will be quite soft.
- Place flour in a shallow bowl. Drop large spoonfuls of the chicken mixture into the flour. Roll to coat and press gently into patties.
- Heat oil in a skillet over medium-high heat. Cook chicken patties in the hot oil until golden brown and no longer pink in the center, 5 to 7 minutes per side.
Nutrition Facts : Calories 228.9 calories, Carbohydrate 6.9 g, Cholesterol 81.5 mg, Fat 12.5 g, Fiber 0.8 g, Protein 21.6 g, SaturatedFat 2.2 g, Sodium 152.3 mg, Sugar 1 g
EGG PATTIES
Make and share this Egg Patties recipe from Food.com.
Provided by Sana7149
Categories Asian
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Boil the potatoes, peel, mash well and keep aside.
- Peel and chop the onions. Wash the tomato and green chillies and chop them very fine. Clean, wash and chop the coriander leaves.
- Heat a tablespoon of ghee and fry the onion till pink. Add the tomatoes and cook for a few minutes.
- Add salt and chopped coriander leaves and stir to mix well. Break in five eggs one by one, stirring continuously till the mixture thickens and sets.
- Remove from heat and cool.
- Beat the remaining egg well in a saucepan and keep aside.
- Knead the potato dough again and make flat cases. Place a heaped spoonful of egg mixture in the center and fold in the sides to seal the stuffing.
- Press between your palms to make a flat cake.
- Heat ghee in a pan and dip each patty in the beaten egg, roll in breadcrumbs if desired and fry till golden brown.
- Serve hot with tomato sauce or chutney.
Nutrition Facts : Calories 259.9, Fat 7.8, SaturatedFat 2.4, Cholesterol 317.2, Sodium 119.5, Carbohydrate 34.7, Fiber 4.7, Sugar 5.1, Protein 13.8
HOT AND SPICY EGGPLANT PATTIES
Provided by Food Network
Time 1h11m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Place the diced eggplant in a small deep bowl. Season with salt and compress with heavy object. Let it stand for approximately 1 hour. Squeeze out excess juice and set aside.
- In a small frying pan, begin to heat 6 tablespoons extra-virgin olive oil, 2 cracked garlic cloves, hot pepper. When fragrant, add the eggplant and diced mushrooms for approximately 3 minutes until brown and crisp. Discard the garlic.
- In a bowl, beat eggs, add grated cheese, black pepper, remaining 2 tablespoons of extra-virgin olive oil, chopped fresh basil, and parsley. Add the eggplant, mushrooms, 2 garlic finely chopped cloves, and bread crumbs, and mix thoroughly.
- Heat vegetable oil in a large non-stick frying pan or skillet. Wet your hands and begin to scoop 1/2 cup of mix to make patties. Start to fry when oil is very hot. Cook for 4 minutes on each side until golden brown. Remove from pan and place on tray lined with paper towels to cool and absorb excess oil. Serve immediately.
VEGGIE PATTIES
These bear no resemblance to hamburgers other than being delicious in a bun with the same sort of topping. The "batter" will keep, covered, in the fridge, for up to a week making this an extremely convenient and delicious lunch or quick supper dish, or you can make tiny ones and serve as an appetizer. NOTE: I continue to make these regularly, and not surprisingly, don't make them the same every time. I often omit the Jalapeno and ginger, and instead add an extra grated zucchini and a tablespoon of mild curry powder.
Provided by Jenny Sanders
Categories Lunch/Snacks
Time 30m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 165.8, Fat 6.4, SaturatedFat 0.8, Sodium 411.9, Carbohydrate 21.8, Fiber 3.8, Sugar 3.6, Protein 6.3
VEGGIE PATTIES
If you have ever had potato latkes, than this is a very similar recipe, partly because it has potatoes in the mixture. It actually turned out very good. I was surprised by the outcome because as I was cooking the patties I thought it might not turn out so good. But the taste is so good, it's awesome.
Provided by Studentchef
Categories Lactose Free
Time 35m
Yield 20-22 small patties
Number Of Ingredients 13
Steps:
- After letting the spinach, corn and peas cool down, mix it with the other vegetables in a large bowl.
- Add the eggs, flour, and seasonings and mix again.
- Heat 2 tablespoons of olive oil in a large frying pan and let heat on medium high heat. Make patties out of the mixture and fry 4 at a time for 3-4 minutes on each side. Repeat until done.
- Serve warm as a side dish with main course dish (I found fish was the best thing to share the patties with, as I was having fish on the day I made these).
Nutrition Facts : Calories 101.8, Fat 4.3, SaturatedFat 0.7, Cholesterol 21.1, Sodium 33.9, Carbohydrate 13.6, Fiber 2.2, Sugar 1.1, Protein 2.9
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