Asian Rice and Lentil Patties

Asian Rice and Lentil Patties


Serve with hot cooked Chinese noodles or rice (optional).


Preparation Time15 min

Cooking Time50 min


  • 1/2 cup uncooked brown rice
  • 1/4 cup dried lentils (2 oz.), sorted & rinsed
  • 1 1/2 cup water
  • 1/4 cup finely chopped cashews
  • 2 tablespoons dry bread crumbs
  • 2 tablespoons stir-fry sauce
  • 4 medium green onions, finely chopped
  • 1 egg (or substitute), beaten
  • 1 medium stalk celery, sliced
  • 1 medium carrot, sliced
  • 1/2 cup water


  1. Heat rice, lentils, and water to boiling in a 2-quart saucepan. Reduce heat to low, cover, and simmer 30-40 minutes, stirring occasionally, until lentils are tender and water is absorbed.
  2. Cool slightly. Mash rice mixture slightly with a fork.
  3. Stir in remaining ingredients except Vegetable Sauce and noodles (or rice).
  4. Shape mixture into 4 patties, each about 1/2-inch thick. Spray 10-inch skillet with cooking spray. Cook patties in skillet about 10 minutes, turning once, until golden brown.
  5. Remove patties from skillet and keep warm. Prepare Vegetable Sauce in same skillet.
  6. Add patties. Cover and cook over medium heat for 5-10 minutes or until patties are hot. Serve sauce and patties over Chinese noodles or rice.


To prepare Vegetable Sauce: Heat all ingredients (celery, carrot, water and stir fry sauce) to boiling; reduce heat to medium. Cover and cook about 5 minutes, stirring occasionally, until vegetables are crisp-tender.

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What a great idea! It reminds me a bit of egg foo young, but a little more healthy. I'll try it this week. I wish there was a photo!


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