Recipe: Soybean-Veggie Patties

Soybean-Veggie Patties

Makes 4 servings

Vegetable cooking spray
1/2 cup finely chopped onion
1/2 cup finely chopped carrots
1/4 cup finely chopped red bell pepper
4 cloves garlic, minced
1 cup cooked soybeans, coarsely puréed (you will need
1/3 cup dried soybeans to make 1cup of cooked soybeans)
1 cup cooked basmati, or pecan, rice
1/2 cup seasoned dry breadcrumbs
3 tbsp. finely shopped parsley leaves
Red pepper sauce, to taste
Salt and pepper, to taste
1 egg
4 whole wheat buns, toasted
4 tsp. spicy brown mustard, or horseradish mustard
Lettuce leaves, as garnish

Spray medium skillet with cooking spray; heat over medium heat until hot. Add onion, carrots, bell pepper, and garlic and sauté until tender, about 8 minutes.

Combine soybeans, rice, sautéed vegetables, breadcrumbs and parsley in a bowl. Season to taste with red pepper sauce, salt and pepper. Mix in egg, blending well; form mixture into 4 patties.

Spray large skillet with cooking spray, heat over medium heat until hot. Add patties and cook over medium-low heat until browned on the bottoms, 3-4 minutes.

Spread bottoms of buns with mustard; top with lettuce, patties and bun tops.

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Traci Kaufman, Registered Dietitian, received her bachelor's degree in dietetics and nutrition from the University of Wisconsin-Madison. She has worked as a clinical nutritionist at UCI Medical Center-Irvine in Orange California, and served as team nutritionist for the Los Angeles Rams. Traci is an active member of the American Dietetic Association and two Dietetic Practice Groups: Sports, Cardiovascular, and Wellness Nutritionist (SCAN), and Dietitians in General Clinical Practice. Traci resides in Southern California.

This page created 1999

This page modified October 2006