Vegetarian 4-Cheese Patties
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 8 min |
| Total: | 28 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Meat Substitutes |
| Source: | Saputo |
Recipe ingredients
- 125 mL (1/2 cup) canola oil
- 1 mL (1/4 tsp.) whole cumin seeds
- 1 medium onion, peeled and finely chopped
- 1 large yellow-flesh potato, boiled and mashed
- 1 can 540 mL (19 oz) lentils, well drained
- 250 mL (1 cup) mixed frozen vegetables, thawed and chopped
- 375 mL (1 1/2 cups) Saputo shredded 4 formaggi cheese
- 250 mL (1 cup) fine bread crumbs
- 6 buns, any kind
Preparation
In a skillet, heat 15 ml (1 tbsp) of the oil on medium and fry the cumin for a minute, until fragrant and browned.
Add the onions and continue frying for 7 minutes, stirring often, until soft and browned.
Place the mashed potatoes, lentils and vegetables in a large mixing bowl and add the fried onions. Using a potato masher, mash the mixture for a minute until thoroughly combined.
Add the 4 formaggi cheese and 2/3 of the bread crumbs and mix well.
Use your hands to form 6 patties. Dust the patties on both sides with the remaining bread crumbs.
In the skillet, heat the remaining oil and fry the patties for 2 minutes on each side, or until nicely browned.
The patties may now be refrigerated for up to 3 days. Simply reheat in the oven as needed. Serve on a burger bun with your favourite toppings and extra cheese.
Suggestion
Instead of the frozen mixed vegetables, use any leftover cooked vegetables you have on hand. For an adult version, smother the cooked patties in caramelized onions and your favourite strong cheese, such as an old cheddar or gorgonzola.There delicious and kid-friendly patties are great to have on hand for a snack or quick dinner. Wrapped well, they’ll keep in the refrigerator for up to 3 days, or in the freezer for up to a month. To reheat, simply place in a 350˚F (180˚C) oven for 10 minutes.
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