TASTY VEGGIE PATTIES
Here's a delightful entree with a healthy dose of vegetables. "I like making these savory patties for a quick dinner," notes Rosie Hostetler of Sumter, South Carolina.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first 10 ingredients. Shape into four patties. In a large skillet, cook patties in oil over medium heat for 3-5 minutes on each side or until golden brown. Serve immediately.
Nutrition Facts : Calories 168 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 423mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
VEGGIE BURGERS WITH POMEGRANATE KETCHUP
Provided by Silvana Nardone
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the pomegranate molasses: In a small saucepan, bring the pomegranate juice, maple sugar and lemon juice to a slight boil over medium-high heat. Reduce the heat to low and simmer until syrupy, about 30 minutes. Remove from the heat and set aside.
- For the burgers: In a large pan, heat 1 tablespoon oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the mushrooms, carrot and celery and cook, stirring occasionally, until the liquid from the mushrooms has evaporated, about 10 minutes. Transfer to a large bowl and let cool about 10 minutes. Stir in the rice, oats, walnuts, flour and 1/2 teaspoon salt. Transfer to a food processor and pulse until coarsely combined and the mixture just holds its shape when pressed, adding water, 1 tablespoon at a time, if necessary. Shape the mixture into 4 patties.
- Stir together the ketchup with 2 tablespoons of the pomegranate molasses and set aside. Heat the remaining tablespoon olive oil in a large pan over medium-high heat and cook the patties until golden, turning once, about 8 minutes total. Arrange 4 English muffin halves on plates, if using, and top with some pomegranate ketchup, the patties, spinach leaves, carrots, pomegranate seeds, more ketchup and the remaining English muffin halves.
Nutrition Facts : Calories 438 calorie, Fat 19 grams, SaturatedFat 2 grams, Cholesterol 0 grams, Sodium 326 milligrams, Carbohydrate 68 grams, Fiber 11 grams, Protein 11 grams
ROASTED VEGETABLES WITH HERBED FETA, PISTACHIO AND POMEGRANATE
Provided by Katie Lee Biegel
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Combine the carrots, potatoes and Brussels sprouts in a large bowl. Drizzle with 1/4 cup olive oil and sprinkle with the salt, pepper and coriander. Spread the vegetables on the prepared baking sheet and roast for 15 to 20 minutes. Flip the vegetables and continue to roast until tender and browned all over, 15 to 20 minutes more.
- Meanwhile, add the feta, yogurt, honey, lemon zest and lemon juice to a food processor and pulse until smooth and creamy, adding a little water if needed to loosen the puree. Add the herbs and pulse until just distributed (you don't want to turn the mixture green; you just want to combine them). Spread the feta mixture on a platter. Arrange the roasted vegetables on top of the feta. Sprinkle the pomegranate seeds and pistachios over the top and finish with a drizzle of olive oil.
ROASTED VEGETABLES WITH POMEGRANATE VINAIGRETTE
You can either extract your own pomegranate juice with a juicer or buy pomegranate juice at your local grocery store.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- Roast the vegetables: Preheat oven to 425 degrees. Toss together vegetables and oil in a large bowl, and season with salt and pepper. Spread vegetables evenly on 2 rimmed baking sheets, and roast until golden, mixing halfway through, about 30 minutes.
- Meanwhile, make the vinaigrette: Transfer pomegranate juice to a bowl. Pour in oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.
- Just before serving, drizzle vinaigrette over warm vegetables, and toss with pomegranate seeds.
ROASTED VENISON WITH POACHED QUINCES IN A VANILLA ORANGE BROTH, SWEET AND SOUR CABBAGE AND A POMEGRANATE SAUCE
Steps:
- Preheat the oven to 375 degrees F. Place the sliced quinces in an ovenproof pan. Add the orange juice, vanilla bean, fennel seed, star anise, and sugar. Bring to a boil. Cover and put in the oven. Cook until when pierced with a small knife there is no resistance, about 20 minutes. Strain liquid into another pan and reduce by one-half. Set aside reduced liquid and quinces.
- Cabbage: In a medium size pan, melt 1 tablespoon butter. Add the red onions and sweat until soft. Add the cabbage and mix well. Let cook for 3 minutes, or until the cabbage has softened a bit. Deglaze with both vinegars and let reduce until dry. Add the port wine and reduce until almost all the port is gone. Add the red wine and reduce until just a little liquid remains. Season, to taste, and set aside.
- Venison Sauce: Heat a heavy-duty saucepan. Add the sugar and caramelize. Deglaze with vinegar and pepper. Reduce until almost all the liquid has evaporated. Add the port and reduce by 3/4, then add the red wine and reduce by 1/2. Add the stock and reduce until thick and syrupy. The sauce should coat the back of a spoon. Add the pomegranate molasses and bring to a boil. Remove from the heat and set aside.
- To finish: Preheat oven to 500 degrees F. Season venison steaks with salt and pepper. Heat a large saute pan over high heat. Add 1 tablespoon of olive oil and sear the venison on both sides. Place in the oven for 5 to 6 minutes. Remove from the oven and let rest over a wire rack.
- To serve: Reheat the quinces in the reduced orange juice with 1 tablespoon butter.
- Reheat the cabbage in 1/4 cup chicken stock and the remaining 3 tablespoons butter.
- Reheat the sauce and whisk in 1 tablespoon of butter, add the pomegranate seeds and season, to taste.
- Heat 6 large dinner plates and place a mound of cabbage in the center. Leave 3 pieces of quince on cabbage at equal distance from each other. Slice the venison into 3 pieces against the grain. Place the venison between the quinces. Nap the plate with the sauce. Sprinkle with chives and serve.
More about "grated vegetable patties with pomegranate sauce food"
GREEN GODDESS VEGGIE BURGERS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
4.5/5 (4)Category Dinner, Sandwich, Grill, Make-AheadCuisine AmericanTotal Time 1 hr 35 mins
POMEGRANATE SAUCE - FAST AND EASY RECIPE WITH FINE …
From finedininglovers.com
VEGETABLE PATTIES - HEALTHIER STEPS
From healthiersteps.com
SWEET AND SOUR MEATBALLS IN POMEGRANATE SAUCE
From vikalinka.com
VEGGIE CAKES WITH GREEN VEGETABLES - POOK'S PANTRY …
From pookspantry.com
EASY RED LENTIL PATTIES (VEGAN, GLUTEN-FREE) - DEL'S …
From delscookingtwist.com
ROASTED FALL VEGETABLES WITH POMEGRANATE MOLASSES
From jamiegeller.com
SPINACH AND TURKEY PATTIES WITH SPICED CARROTS - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 3Difficulty Easy
VEGETABLE PATTIES RECIPE AND TIPS FOR VEGETABLE LOVERS
From greatgrubdelicioustreats.com
WILD RICE, VEGETABLE, AND PECAN CROQUETTES WITH WILD MUSHROOM …
From cookingwithbrendagantt.net
VEGETARIAN KOFTA PITAS WITH PLANT-BASED MEAT AND YOGURT-TAHINI …
From foodandwine.com
GRATED VEGETABLE PATTIES WITH POMEGRANATE SAUCE – RECIPES …
From recipenet.org
VEGETABLE CAKES WITH CHICKPEAS - JESSICA GAVIN
From jessicagavin.com
EASY BAKED GREEN PATTIES (GRAIN FREE) - PANACEAS PANTRY
From panaceaspantryblog.com
VEGGIE PATTIES - MAINE SNAP-ED
From mainesnap-ed.org
EASY-PEASY RECIPE OF VEGETABLE BURGER - INDIATODAY.IN
From indiatoday.in
21 BEST POMEGRANATE RECIPES - WAYS TO EAT POMEGRANATE
From thepioneerwoman.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love