Middle Eastern Cannellini Patties Food

CRAB AND RICOTTA CANNELLONI

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
• In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.
• Preheat oven to 350 degrees F.
• Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.
• In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)
• Yield: about 4 cups

MIDDLE EASTERN CANNELLINI PATTIES

Steps:

• Sauté onions garlic and salt in the oil. Add bell peppers and cumin and cook until peppers are softened. Remove from heat and set aside.
• Mash the beans by hand in a large bowl. Add the rice parsley and lemon juice and mix. Add the sautéed veggies.
• Shape the mixture into small patties. Fry in a pan coated with cooking spray until lightly browned on each side.

MIDDLE EASTERN CHICKEN BURGERS

Steps:

• Heat the olive oil in a medium skillet.
• Add the onion, cinnamon, coriander, and pepper flakes to the skillet, and season with salt and pepper.
• Cook until the onions are tender, approximately 5 minutes.
• Stir in the garlic and parsley and cook about 1 minute more.
• Move to a big bowl and let cool a little.
• Stir in the chicken and yogurt and mix thoroughly.
• Season with salt and pepper.
• Shape into 4 1/2" round patties.
• Cook in a nonstick skillet over medium heat until nicely browned and cooked, about 5 minutes on each side.
• Brush burgers with the molasses and let rest for 5 minutes.
• Serve on toasted buns with mayonnaise(if using), tomato, cucumber, onion, lettuce and cilantro(if using). Enjoy!

CANNELLINI (WHITE BEAN) VEGGIE BURGERS

Steps:

• Rinse and drain the can of white kidney beans, or if you prefer to use dried beans, cook 2/3 dry cup of them ahead of time. Use 1 whole egg, or separate two eggs, discarding the yolks.
• Put everything on the list into your food processor and chop until you reach the desired consistency-- a total puree, or a rougher chop that still has some whole pieces of beans in there.
• Scoop the mixture into a bowl and refridgerate for 20-30 minutes, it's okay if it stays in longer.
• Form patties with your hands, you'll get 4 large ones or 6 smaller ones (which I prefer because I eat them on English muffins.).
• Heat some olive oil on a frying pan, adding more as needed (mine tends to evaporate after a few minutes) to cook each patty for about 6-7 minutes on each side until golden brown.
• Serve on your favorite buns/breads with the fixings you like. I particularly like these with ketchup or marinara sauce.