Italian Vegetarian Patties Food

30 BEST ITALIAN VEGETARIAN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Italian recipe in 30 minutes or less!

ITALIAN HERB-LENTIL PATTIES WITH MOZZARELLA

Steps:

• Cook lentils according to package directions; drain and cool slightly., In a large bowl, combine eggs and seasonings; stir in cooked lentils and oatmeal. Shape into ten 3/4-in.-thick patties., In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Cook patties in batches 4-6 minutes on each side or until golden brown and a thermometer reads 160°, adding additional oil as needed. Top with cheese; cook 1-2 minutes longer or until cheese is melted. If desired, serve with marinara sauce.

ITALIAN EGGPLANT PATTIES (POLPETTTI DE MELANZANE)

Steps:

• Place the diced eggplant and (must leave skin on or will not come out right) 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, eggplant for approximately 3 minutes until garlic brown and crisp. Discard the garlic.
• In a bowl, beat eggs, add grated cheese, remaining 2 tablespoons of extra-virgin olive oil, chopped fresh basil, and parsley. Add the eggplant, , 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.

ITALIAN VEGETARIAN PATTIES

Steps:

• Heat 2 tablespoons oil in a large saucepan. Stir in the brown rice, and cook until golden brown. Add the lentils, water, and salt; bring to a boil. Reduce heat to low, cover, and cook until the rice is tender and the water is absorbed, about 40 minutes. Add additional water if needed; mixture should be very thick. Remove from heat and let cool slightly.
• Place the cooked rice mixture in a food processor along with the eggs, bread crumbs, Parmesan cheese, basil, and garlic powder. Process until well combined, and the texture of ground meat. Form into 1/4 to 1/2 inch thick patties, using about 3 tablespoons mixture for each.
• Heat 3 tablespoons oil in a large skillet. In batches, fry patties until browned, about 2 to 3 minutes per side. Drain on paper towels; cool. Fry remaining patties in the same manner. Store in airtight containers in the refrigerator or freezer.

VEGETARIAN PATTIES (GANMODOKI)

Steps:

• Drain the bean curd and wrap it tightly in a clean kitchen towel. Place it on a flat surface that will hold water and place a light weight on top. Let it drain for at least 3-4 hours and up to 12 hours. Remove the pressed curd to a dry towel and gather up the edges of the towel to form a bag and gently squeeze it, mashing the curd as you do so.
• Empty the mashed tofu into a bowl and add the chopped vegetables and sesame seeds. Hand mix well and knead for a few minutes. Sprinkle a pinch of salt over the mixture and mix it in, then add the egg white or glutinous yam to bind it all together. Continue to knead for another minute or so, then lightly oil your hands and form into 12 patties.
• Heat the oil to 300-325 degrees and deep fry the patties in batches for 2-3 minutes or until they float on the surface, well puffed. Flip them over and continue to fry another few minutes until golden. Drain patties well on a rack or paper towels. Combine the simmering stock ingredients in a saucepan and bring to a boil, stirring until the sugar is melted. Add the fried patties and lower the heat to maintain a steady simmer. For best results, simmer with a Japanese dropped lid, or turn the patties several times so that all surfaces have a chance to absorb the seasoned stock. Cook for 5-6 minutes, or until the stock has been reduced by half. Serve warm or at room temperature, with a bit of stock ladled over the patties.
• Note: Handling glutinous yam may irritate your skin, so wear gloves when peeling and grating and use a spoon for mixing.