MORGAN'S VEGGIE PATTIES
Steps:
- In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.
- Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes.
- In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.
VEGETABLE PASTIES
I combined 5 pasty recipes to create an easy vegetable pasty with the filling and flavor I desired.
Provided by Alexandra Flowers
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h15m
Yield 8
Number Of Ingredients 17
Steps:
- In a large bowl, mix together all-purpose flour, whole wheat flour, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough into 8 pieces, and shape into balls. Cover, and set aside.
- Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in carrot, turnip, potatoes and mushrooms. Add water, bouillon cube, tarragon, salt and pepper. Cook for 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Roll each pastry ball into a circle, 6 to 8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet, and brush with egg.
- Bake in preheated oven for 45 minutes, or until golden brown.
Nutrition Facts : Calories 581.4 calories, Carbohydrate 67.2 g, Cholesterol 23.3 mg, Fat 30.7 g, Fiber 5.7 g, Protein 11 g, SaturatedFat 7.2 g, Sodium 330.1 mg, Sugar 3.1 g
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
JAMAICAN VEGGIE PATTIES
Get ahead on your party nibbles with these freezable Jamaican veggie patties. You can then simply pop them in the oven when the party is about to start
Provided by Shivi Ramoutar
Categories Snack, Starter
Time 1h10m
Yield Makes 40 mini patties
Number Of Ingredients 15
Steps:
- Heat the oil in a deep saucepan over a medium heat and cook the onion with a small pinch of salt for 8-10 mins, stirring regularly until softened. Add the garlic, 2 tsp of the curry powder and the herbs, and stir until fragrant, about 30 seconds.
- Add the mixed vegetables, stock, sugar and hot pepper sauce, if using. Turn the heat up to high, bring the mixture to the boil, then reduce the the heat to low, cover and simmer for about 10 mins. Add the bread, then continue to simmer over a low heat for another 8-10 mins, stirring occasionally until thickened. Taste for seasoning and leave to cool.
- Roll the pastry out on a lightly floured surface to a 5mm thickness. Stamp out 16-20 circles (about 8cm in diameter) using a biscuit cutter, then spoon the cooled filling over one half of each pastry circle. Fold the other half of the pastry over to enclose the filling and create a semi-circle then crimp the edge with a fork to seal. To freeze, put the patties on a baking tray lined with baking parchment and open-freeze until solid. Transfer to a freezer bag, seal and freeze for up to two months. Defrost in the fridge overnight before using or bake the patties from frozen.
- Heat the oven to 220C/200C fan/gas 7. Arrange the patties on a baking tray lined with baking parchment. Whisk the turmeric and remaining 1 tsp curry powder into the beaten egg, then brush this over the patties. Bake for 18-20 mins (or 25 mins from frozen) until the pastry is golden and cooked through, then serve immediately.
Nutrition Facts : Calories 72 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
VEGETABLE PATTIES
These are really good for a side dish or for a lite lunch with a salad. I got the recipe from Prevention. You can cook them and eat them right away, or freeze them and heat them up later.
Provided by A la Carte
Categories Vegetable
Time 30m
Yield 24 small, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a 10" non stick skillet, combine the mush, stock, onions and garlic. Cook, stirring over medium high heat for 10 mins or until the mush release their liquid.
- Add the potatoes and broccoli, cook, stirring for 5 mins or until the broc is soft. Transfer to a medium bowl. Add the swiss, parm, eggs, thyme and salt to the bowl. Mix well and form into small patties.
- Place the bread crumbs on a plate and dip the patties in the crumbs, patting to make sure the crumbs adhere.
- Wash and dry the skillet. Coat with non stick spray and place over med-high heat until hot. Add the patties, working in batches. Cook for 5 minutes Turn and cook for 5 more or until golden brown.
- Freeze on a tray for several hours. Pack in a plastic bag. Thaw overnight in fridge. Place in 12" skillet, cover and cook over med high for 5 minutes.
Nutrition Facts : Calories 343.7, Fat 13.5, SaturatedFat 7, Cholesterol 136.5, Sodium 665.6, Carbohydrate 36.5, Fiber 4.6, Sugar 4.8, Protein 20.5
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