2 c Ground cooked beef OR Other roast (leftovers) 2 tb Minced onion 1 ts Sage 1 ts Salt Pepper 2 Eggs 2 To 4 cups mashed potatoes Combine all ingredients. Form into cakes. Roll in flour. Brown in hot fat in skillet. Source: Home Tested Heritage Recipes ch -----
You'd Never Know Squash From a Can could be so good. Seasoned to your taste, you and your family are going to love it! PLEASE LIKE AND SUBSCRIBE!!
How to make bacon and cheese savoury patties | Australia's Best Recipes
These #savoury #bacon, cheese and herb #patties are perfect for the lunch box, with a salad, or as a snack. Perfect served hot or cold! Subscribe to our channel here:
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Crispy Chickpea Corn Patties | This Savory Vegan
These Crispy Chickpea Corn Patties are served with a crunchy kale slaw & a vegan chipotle aioli. Freezer ready for quick lunches or dinners! #vegan #cornfritters #vegansalad ******* GET THE FULL RECIPE:
INGREDIENTS FOR THE CHICKPEA PATTIES 1 15-ounce can chickpeas including the can liquid 1 cup cooked brown rice 1/2 red onion roughly chopped 1/4 cup cilantro plus more for serving 1/2 tsp smoked paprika 1/2 tsp cumin 1/2 tsp chili powder 1/2 tsp pepper 1 tsp garlic salt 1/2 cup frozen corn thawed 1 cup panko bread crumbs salt if needed oil for frying FOR THE CHIPOTLE AIOLI 1/3 cup vegan mayo 1 chipotle pepper in adobo 1 clove garlic 1/2 lime juiced 1/2 tsp cumin FOR THE KALE SLAW 1/3 cup vegan mayo 3 cloves garlic 10 basil leaves 1 tbsp olive oil salt & pepper to taste 1 tbsp apple cider vinegar water if needed 5 cups kale slaw*
INSTRUCTIONS 1. Add all of the chickpea patty ingredients (through the garlic salt) to a food processor. Pulse until combined. Transfer to a bowl and add the corn & panko. Stir to combine. Taste and add salt if needed. 2. Line a baking sheet with parchment paper. Use 1/4 cup measuring cup to form the mixture into patties – I was able to make 10 patties. Place them on the baking dish and sprinkle with some smoked paprika. Put the patties in the freezer for at least 20 minutes. 3. Meanwhile, add all of the chipotle aioli ingredients to a food processor or blender and combine. Taste and adjust seasoning if needed. Transfer to a bowl and set aside. 4. Add all of the slaw sauce ingredients (through the apple cider vinegar) to a food processor or blender and combine. Add water to get your desired consistency. Taste and adjust seasoning if needed. Add the slaw and the dressing to a bowl and toss to combine. Place in the fridge. 5. Heat some oil** in a non-stick pan over medium heat. Working in batches, add the patties and brown on both sides*** (about 4-5 minutes per side). Remove from the pan and repeat with the remaining patties. To serve, add some slaw to each plate and top with two patties, some chipotle aioli and a sprinkle of cilantro.
NOTES *I used a pre-made kale/cabbage salad mix. You can use a coleslaw mix instead. **You can use as little or as much oil as you want – just be sure to use a good non-stick pan. ***Try not to touch the patties too much before flipping. The more you leave them untouched, the crispier they will get and the better they will stay together. FOR FREEZING: Prepare the patties and allow to freeze completely on the baking sheet (about an hour). Remove them from the freezer and transfer to a freezer-safe container. Follow the same heating instructions – no need to thaw the patties out.
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