Veggie Sausage Patties recipe
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Ingredients
- ½ cup pinto beans ½ cup lentils 1 serving cooking spray 8 ounces fresh mushrooms, finely chopped 1 onion, finely chopped 1 red bell pepper, finely chopped 1 egg 1 teaspoon dried sage 1 teaspoon dried rosemary 1 teaspoon dried basil 1 teaspoon dried marjoram 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon cayenne pepper ½ cup rolled oats ¼ cup shredded Cheddar cheese ¼ cup sunflower kernels, chopped
Nutrition Info
- 90.8 caloriescarbohydrate: 12.1 gcholesterol: 13.9 mgfat: 2.6 gfiber: 3.9 gprotein: 5.3 gsaturatedFat: 0.7 gservingSize: -sodium: 166.3 mgsugar: 1.6 gtransFat: : -unsaturatedFat: : -
Directions Veggie Sausage Patties
Directions
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Put pinto beans and lentils into two separate pots of water, bring both to a boil, turn off heat, cover, and let stand 1 hour.
Drain and rinse beans.
Prepare a large skillet with cooking spray and heat over medium-low heat, cook and stir mushrooms, onion, and bell pepper in hot skillet until onion is soft and mushrooms are darkened, 25 to 30 minutes. Spread mushroom mixture onto a platter to cool.
Process pinto beans, egg, sage, rosemary, basil, marjoram, salt, garlic powder, and cayenne pepper in a food processor until smooth, transfer to a bowl. Mix lentils, cooled mushroom mixture, oats, Cheddar cheese, and sunflower kernels with the processed pinto bean mixture until somewhat evenly mixed. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
Prepare a large skillet with cooking spray and place over medium heat. Divide and shape mixture into 16 patties.
Cook patties in batches in hot skillet until browned and heated through, about 7 minutes per side.