Lentil Rice Patties


  • 3 c. cooked brown rice
  • 1 ½ c. cooked lentils
  • 2 ¾ c. whole wheat bread crumbs
  • ½ c. onions
  • 2 Tbsp. Braggs liquid aminos
  • 2 Tbsp. cold water
  • 2 tsp. McKay’s beef seasoning
  • ½ c. pecan meal


  1. Place the breadcrumbs into a large bowl. In a food processer, process the onion, Braggs liquid aminos and cold water until smooth.
  2. Pour the onion mixture with the remaining ingredients into the bowl and mix together.
  3. Spray a cookie sheet with non-stick vegetable spray. Press the patty mixture into a ¼ inch scoop or measuring cup and put on the cookie stray.
  4. Only press it down slightly as these are fairly thick patties. They do not hold together if they are pressed down flat. 
  5. Spray the top of the patties with vegetable spray and put in the oven at 350 degrees. Bake for approximately 20 – 30 minutes, turning once during baking.
  6. Serve with your favorite sauce or gravy. Makes about 17 patties.
Browse Cook(s): Linda Johnson
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.