Cheese Nut Patties Recipes

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LENTIL CAKES (PATTIES)



Lentil Cakes (Patties) image

These wonderful patties have undergone several transformations since I first tried them. I have used different soup mixes to season them, and added chopped nuts for texture. They are tasty with a tomato sauce topping or baked in a mushroom sauce for a fancy dinner. I like them best fixed up like a hamburger with lettuce, tomato, cheese, mayo, ketchup and alfalfa sprouts on a bun or good home-made bread!

Provided by SUSANNE C. SWISHER

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 1h

Yield 8

Number Of Ingredients 10

1 cup dry brown lentils
2 ½ cups water
¼ cup milk
1 cup wheat and barley nugget cereal (e.g. Grape-Nuts™)
1 (1 ounce) envelope dry onion soup mix
½ teaspoon poultry seasoning
2 eggs, beaten
½ cup chopped walnuts
1 cup seasoned dry bread crumbs
2 tablespoons vegetable oil

Steps:

  • Place lentils and water in a saucepan, and bring to a boil. Cover, reduce heat to low, and simmer until tender, about 30 minutes. Drain.
  • In a large bowl, mix together the cooked lentils, milk, wheat and barley cereal, eggs and walnuts. Season with onion soup mix and poultry seasoning. Mix well using your hands, as the mixture will be very thick. Let stand for 30 minutes, or refrigerate overnight.
  • Heat oil in a large skillet over medium heat. Use an ice cream scoop to portion out balls of the lentil mixture. Drop the scoops into bread crumbs, and coat while flattening into patties. Fry burgers in the hot skillet until nicely browned on both sides, about 5 minutes per side, depending on the thickness of the patties.

Nutrition Facts : Calories 289.4 calories, Carbohydrate 37.8 g, Cholesterol 47.3 mg, Fat 11.1 g, Fiber 7.4 g, Protein 12.3 g, SaturatedFat 1.7 g, Sodium 682.8 mg, Sugar 4.5 g

ZUCCHINI PATTIES



Zucchini Patties image

These cheesy zucchini patties are an excellent way to use up that abundance of zucchini from the garden. Serve with a bit of tomato sauce or sour cream dabbed on top.

Provided by Sherlie A. Magaret

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 4

Number Of Ingredients 8

2 cups grated zucchini
2 eggs, beaten
¼ cup chopped onion
½ cup all-purpose flour
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
salt to taste
2 tablespoons vegetable oil

Steps:

  • In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
  • Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

Nutrition Facts : Calories 244.9 calories, Carbohydrate 15.7 g, Cholesterol 110.8 mg, Fat 14.7 g, Fiber 1.2 g, Protein 12.8 g, SaturatedFat 5 g, Sodium 281.7 mg, Sugar 1.9 g

NUT BURGERS (VEGETARIAN)



Nut Burgers (Vegetarian) image

These no nonsense nut burgers are great. I have yet to find a recipe or a restaurant that makes as good of a version. Serve with chips... tortilla, blue corn, sweet potato, or other veggie chips. Use whichever types of nuts you like, or have handy such as pecans, walnut, hazelnuts, almonds, sunflower seeds, pumpkin seeds, or any combination of nuts you might like.

Provided by jade_

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 25m

Yield 2

Number Of Ingredients 15

½ cup finely chopped walnuts
½ cup unsalted sunflower seeds
1 cup canned chickpeas, drained
¼ cup diced red onion
1 beaten egg
1 tablespoon chopped fresh parsley
¼ teaspoon fresh ground black pepper
1 tablespoon salt-free herb seasoning blend
2 tablespoons olive oil
2 slices mild Cheddar cheese
1 pita bread round
¼ cup prepared Ranch salad dressing
2 leaves romaine lettuce
1 medium tomato, thinly sliced
½ avocado - peeled, pitted and sliced

Steps:

  • Place walnuts and sunflower seeds in a dry skillet over medium heat. Cook, stirring occasionally until lightly toasted and fragrant, about 5 minutes.
  • In a medium bowl, mash garbanzo beans with a fork, or chop in a food processor. Stir in the onion, egg, parsley, and toasted nuts. Season with pepper and seasoning blend, and mix well.
  • Heat olive oil in a skillet over medium heat. Divide the bean mixture into 2 patties, and fry in the hot oil for about 3 minutes on each side, or until well browned and heated through. Place a slice of cheese over each patty, and remove from heat.
  • Place the pita round in the same dry skillet the nuts were in, and heat for about 1 minute on each side. Cut the round in half, spread ranch dressing inside of each, and line the pockets with romaine leaves. Place a cheesy patty into each one, and top with sliced tomato and avocado. Serve with tortilla or potato chips.

Nutrition Facts : Calories 939.3 calories, Carbohydrate 58.6 g, Cholesterol 130.9 mg, Fat 69.8 g, Fiber 12.7 g, Protein 25.8 g, SaturatedFat 14.1 g, Sodium 1027.8 mg, Sugar 5.4 g

CHEESY NUT CUTLETS



Cheesy Nut Cutlets image

This vegetarian entree is always on the table at our family celebrations because it is such a decadent treat. It is rare to find a vegetarian dish with this much "comfort quality".

Provided by saltysally

Categories     Nuts

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

8 ounces light cream cheese
1 large sweet onion
3/4 cup sharp cheddar cheese, grated
3 eggs
1 cup walnuts
1 cup cracker (whole grain is nice)
1 teaspoon oregano
vegetable oil
2 (8 ounce) cans low-fat cream of mushroom soup
1/2 cup low-fat sour cream
1 1/2 cups water
1/2 teaspoon garlic powder
1/4 teaspoon oregano flakes
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon sage

Steps:

  • Preheat oven to 375.
  • In food processor, mix walnuts, onion and crackers. Pulse until coarsely crumbed. Pour into large bowl.
  • Now in processor mix eggs and creamed cheese until smooth.
  • Mix egg mixture into walnut mixture in bowl. Add cheddar and oregano, blend well. If mixture is too loose, add more cracker crumbs.
  • Heat 2 T vegetable oil in nonstick skillet on medium. Drop mixture into patties in hot nonstick skillet. Drain on paper towels after browned and firm. (Watch closely, they can burn easily).
  • Mix sauce ingredients together with a whisk. Spray 9" X 13" casserole dish with oil spray. Layer patties in a single layer in bottom of dish. Pour 3/4 sauce over patties. Bake uncovered for 20 minutes, pour rest of sauce on, and bake 10 minutes more. Serve with green salad on the side.

Nutrition Facts : Calories 597.3, Fat 49.6, SaturatedFat 17.7, Cholesterol 215.6, Sodium 504.4, Carbohydrate 19.8, Fiber 3, Sugar 5.5, Protein 21.9

CHICKEN AND CHEESE PATTIES



Chicken and Cheese Patties image

I got this recipe off a package of Bordens shredded cheddar cheese and thought I'd give them a try. They're really good and make a quick lunch or dinner.

Provided by Boca Pat

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb ground chicken
1 cup shredded sharp cheddar cheese
1 egg, beaten
3 tablespoons mayonnaise
1/2 cup dry breadcrumbs
cayenne pepper
salt & pepper
oil (for frying)
cheese (optional)
tomatoes (optional)

Steps:

  • Combine chicken, cheese, egg, mayo cayenne, salt& pepper; mix well.
  • Shape into 6 patties; coat both sides with bread crumbs.
  • Cook patties in oil in skillet until brown.
  • Serve on buns with additional cheese and tomato slices if desired.

Nutrition Facts : Calories 260.1, Fat 16.1, SaturatedFat 6.4, Cholesterol 117.7, Sodium 292.3, Carbohydrate 8.6, Fiber 0.4, Sugar 1.2, Protein 20.2

VEGETARIAN COTTAGE CHEESE PATTIES



Vegetarian Cottage Cheese Patties image

Delicious addition to any menu. Don't be scared of the name. I hate cottage cheese but love these.

Provided by ZOPOOH

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 35m

Yield 8

Number Of Ingredients 8

3 eggs
1 ½ cups cottage cheese
1 ½ cups quick rolled oats
3 tablespoons wheat germ
1 (1 ounce) envelope dry onion soup mix
1 teaspoon dried thyme
2 tablespoons vegetable oil (for frying)
1 (10 ounce) can condensed cream of mushroom soup

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat eggs into a large bowl. Stir in cottage cheese, rolled oats, wheat germ, dry onion soup mix, and dried thyme. Form into 8 patties.
  • Heat oil in a skillet over medium heat. Place patties in oil, and brown on both sides. Remove patties to a 9x13-inch baking dish.
  • Pour condensed soup into a small bowl. Stir in 1/2 can of water (or milk) to dilute, then pour over patties.
  • Bake in a preheated oven until the soup is bubbly, about 20 minutes.

Nutrition Facts : Calories 180.4 calories, Carbohydrate 17.6 g, Cholesterol 76.1 mg, Fat 7.5 g, Fiber 2.2 g, Protein 11.1 g, SaturatedFat 2.5 g, Sodium 736.7 mg, Sugar 1.1 g

POTATO AND CHEESE PATTIES



Potato and Cheese Patties image

Provided by Elaine Louie

Categories     appetizer, side dish

Time 1h

Yield 12 patties, about 4 servings

Number Of Ingredients 7

1 tablespoon coarse salt
4 medium Idaho russet baking potatoes (about 1 1/2 pounds), peeled and quartered
6 scallions (white part only), finely minced
3 ounces Ecuadorean quesillo (available in specialty food markets) or Monterey Jack cheese, grated
1/2 teaspoon finely ground black pepper
1/4 teaspoon fine salt
1/4 cup achiote-infused corn oil (recipe follows)

Steps:

  • In a large saucepan combine 2 quarts of water with 1 tablespoon coarse salt, and bring to a boil. Add the potatoes, and boil until soft, about 15 minutes. Drain and mash the potatoes; then, add the scallions, cheese, salt and pepper, and mix well.
  • Divide the puree into 12 balls -- about 3 tablespoons for each ball. Flatten the balls to form patties 3 inches wide by 1/2 inch thick. Allow the patties to cool 20 minutes, until firm. Unless the patties are firm enough, they will stick to the skillet.
  • Brush large nonstick skillet with achiote-infused oil, and place over medium-low heat. Place patties on skillet without crowding them. Lightly brush each patty with achiote oil. Cook 3 to 5 minutes on each side to form a crust. Repeat with remaining patties. Serve hot.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 498 milligrams, Sugar 1 gram

VEGETARIAN COTTAGE CHEESE PATTIES



Vegetarian Cottage Cheese Patties image

I got this recipe from a church cookbook that was compiled by the ladies of the church using their favorite family recipes. I make it often and my family loves it. It is a break from the usual vegetarian loaf recipes and easier to take to potlucks etc. You can take the sauce with you in a tupperware container and add it just before you put it in the oven. I recently tried this a different way with the sauce and it was delicious. I sliced about 5 very large white button mushrooms, finely diced half a large onion and then sautéed them together until cooked down and soft. Then, I drained them on paper towels. After that, I folded them into the soup/sour cream/ milk mixture. Then, poured it all over the top of the fried patties. Baked for 30 minutes. So good. We liked them this way so much better than the regular way.

Provided by OceanLuvinGranny

Categories     Grains

Time 55m

Yield 8-10 patties, 8-10 serving(s)

Number Of Ingredients 11

3 eggs
1 1/2 cups cottage cheese (creamed style)
1 1/2 cups quick oats
3 tablespoons wheat germ (found in nutritional section of stores)
1 (1 ounce) envelope from pkg. of lipton dry onion soup mix
1 teaspoon italian seasoning
1 small onion, very finely chopped
1/4 cup ground nut meal (I use walnut but any that you like will do)
2 tablespoons vegetable oil (for frying)
1 (10 3/4 ounce) can cream of mushroom soup
8 ounces sour cream, to mix with the soup

Steps:

  • Preheat oven to 350.
  • Dice onions finely and grind nuts in blender or food processor.
  • Beat eggs into a large bowl.then stir in cottage cheese, oats, wheat germ, dry onion soup mix, italian seasoning, nuts and onions.
  • Form into patties and fry in heated skillet in oil until brown on both sides.
  • Place patties in 9x13 baking dish.
  • Mix soup, sour cream and 1/2 soup can of water or milk then pour over patties.
  • Bake until hot and bubbly about 30 minutes.
  • Let stand 5 minutes before serving.

CHERYL'S VEGGIE-NUT PATTIES



Cheryl's Veggie-Nut Patties image

Vegan, gluten-free, and paleo-friendly veggie burger patties with a nutty taste. I came up with this recipe when I had a hard time finding any recipes for veggie burgers or patties that were grain-free and bean-free, and which actually contained vegetables. Both my husband and I love it. He had his on a burger bun with lettuce, avocado, and tomato.

Provided by CS22

Categories     Side Dish     Vegetables

Time 30m

Yield 4

Number Of Ingredients 10

⅔ cup 1/2-inch butternut squash cubes
½ cup chopped cauliflower
½ cup chopped broccoli
½ cup raw walnuts
¼ cup raw almonds
¼ cup raw sunflower seed kernels
½ teaspoon salt
¼ teaspoon ground cumin
⅛ teaspoon ground black pepper
1 tablespoon vegetable oil

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add butternut squash cubes, cover, and steam until tender, 7 to 10 minutes. Transfer squash to a bowl and mash; measure 1/2 cup mashed squash and reserve.
  • Place the steamer insert back into the saucepan and refill with water to reach just below the bottom of the steamer. Bring water to a boil. Add cauliflower and broccoli, cover, and steam until tender, 2 to 6 minutes.
  • Process walnuts, almonds, and sunflower seeds together in a blender or food processor until mixture resembles coarse breadcrumbs. Add broccoli and cauliflower, blend until finely chopped and incorporated.
  • Blend 1/2 cup mashed squash, salt, cumin, and black pepper into the nuts mixture until well-mixed. If mixture is too thick to process, transfer it to a bowl and mix by hand.
  • Divide mixture into 4 equal portions and shape into patties.
  • Heat oil in a large skillet over medium-high heat. Cook patties in hot oil until browned and heated through, about 2 minutes per side.

Nutrition Facts : Calories 250.3 calories, Carbohydrate 9.9 g, Fat 22.4 g, Fiber 3.9 g, Protein 6.9 g, SaturatedFat 2.2 g, Sodium 300.6 mg, Sugar 2.1 g

CHEESE PATTIES



Cheese Patties image

This is a delicious patty that can be eaten for breakfast, lunch, or snack. I got this from a friend of mine and it's so delicious and easy to make that I make it very often.

Provided by ALTERBITTMAN

Categories     Breakfast

Time 10m

Yield 16-18 patties

Number Of Ingredients 6

1 lb farmer cheese
3 eggs
3/4 cup flour
1/2-3/4 cup sugar (adjust to taste)
3 tablespoons sour cream
2 tablespoons vanilla sugar

Steps:

  • Mix all ingredients together. If the mixture is too loose, add more flour.
  • Drop by tablespoon into hot oil and fry on both sides until golden brown.
  • Remove from oil and it's ready to serve. you can serve it with sour cream or jam. I prefer it eaten as is.

Nutrition Facts : Calories 88.1, Fat 1.6, SaturatedFat 0.7, Cholesterol 42.6, Sodium 18.1, Carbohydrate 11.4, Fiber 0.2, Sugar 6.9, Protein 6.7

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From yummly.co.uk


PECAN PATTIES RECIPE - THERESCIPES.INFO
best www.cooks.com. Sprinkle wings with garlic powder, onion powder, salt and pepper. Roast in a 400-425°F oven for about 45 minutes, or until wings are crisp. Turn over once half way through the baking time to crisp on both sides. When the wings are nearly done, melt 1 stick butter in a medium saucepan.
From therecipes.info


NUT PATTIES - RECIPE | COOKS.COM
Form into patties. Fry in skillet. Pour 1 can of tomato soup over and simmer for 15-20 minutes. The patties can also be made on Friday, put in a casserole dish with tomato soup between each layer of patties. After church, put patties in oven for 20 minutes at 350 degrees.
From cooks.com


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