Easy Tender Recession Patties Recipes

CRISPY RICE PATTIES WITH VEGETABLES & EGGS

Steps:

• Cook rice according to package directions; cool slightly. Press a fourth of the rice into a 1/2-cup measuring cup that has been moistened lightly with water; invert onto a large sheet of plastic wrap. Fold plastic around rice; shape rice into a 1/2-in.-thick patty. Repeat 3 times., In a large nonstick skillet, heat 1 tablespoon canola oil over medium-high heat. Cook patties until crisp, 3-5 minutes per side; brush tops with soy sauce after turning. Remove from pan; keep warm., In same pan, cook and stir vegetables over medium-high heat until lightly browned. Stir in sesame oil, salt and pepper. Add water; reduce heat to medium. Cook, covered, until vegetables are crisp-tender, 1-2 minutes. Remove from pan; keep warm., In same pan, heat remaining canola oil over medium heat. Break eggs, 1 at a time, into pan; immediately reduce heat to low. Cook, uncovered, until whites are completely set and yolks just begin to thicken, about 5 minutes. To serve, top rice patties with vegetables and eggs. Sprinkle with chives and additional pepper.

EASY, TENDER RECESSION PATTIES

Steps:

• 1. Peel potatoes, cut in quarters and put into pan with just enough water to cover. Add to the potatoes: about 3/4 of the diced onion and all of the sliced garlic. Set on medium heat and let cook very slowly, so the onions and garlic have a chance to infuse the water. This takes about 30 minutes. Do NOT overcook - do NOT cook until potatoes are mushy. You want there to be some small pieces intact after mashing.
• 2. While potatoes/onion/garlic are on the stove, mince the remainder of the onions very finely. Crack egg into large mixing bowl and beat with a fork until well mixed. Add the celery salt, dried parsley, lemon pepper and bread crumbs. Beat well and let sit for 10-15 minutes to reconstitute parsley.
• 3. Drain potatoes when they become JUST barely done. Let sit in colander for 5 minutes. Return to pan and mash with a fork. Some small chunks are desired. Mix in the remaining onion. Let sit to cool for another 5 or 10 minutes.
• 4. Add ground meat to the egg mixture in the bowl. Using your hands, mix all thoroughly. Add in potatoes and combine thoroughly.
• 5. Put about 1/2 cup flour in a pie pan or flat bottom bowl. Season with 1/4 teaspoon salt and and 1/4 teaspoon pepper. Mix well.
• 6. Generously cover bottom of frying pan with olive oil. (I use 2 pans.) Turn on heat to medium-low.
• 7. Working quickly, form meat into small patties, about 3 inches wide by 1 inch thick - Just enough to fit into the palm of your hand. Dredge patties in the flour on all sides. Shake off excess. Set aside on waxed paper or plastic wrap until all meat is formed. If flour sinks into patties before you get them into the pan, just dredge again and shake off excess before frying.
• 8. Fry in heated olive oil over medium-low heat for about 8 minutes on the first side. Flip and cook another 6 minutes, just until done. Do NOT smash them down while cooking and do not overcook! Remove to a warmed platter lined with paper towel for a minute or so. Serve hot.
• 9. These go great with some crusty bread and a vegetable side.