Vegetable walnut patties
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Vegetable walnut patties
  Vegetables    Vegetarian    Patties    Walnuts  
Last updated 6/12/2012 1:28:24 AM. Recipe ID 63757. Report a problem with this recipe.
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      Title: Vegetable walnut patties
 Categories: Vegetarian, Main dish
      Yield: 8 Servings
  1 1/2 c  ;water
    1/2 c  Millet
      1 tb Canola or safflower oil
      1    Celery rib; with leaves,
           -finely chopped
      1 md Onion; finely chopped
      4 sl Bread, whole wheat; torn
           -into large pieces
      2 c  Walnuts
      1 c  Parsley, fresh; chopped
    1/2 c  Basil, fresh; coarsely
           -chopped OR
      2 ts Basil, dried
      2 tb Thyme, fresh; chopped OR
      1 ts Thyme, dried
      3 tb Tamari
    1/4 ts Pepper
      1 md Carrot; grated
  1 1/3 c  Herbed Bread Crumbs (see
           Walnut halves or parsley
           -sprigs, for garnish
   In a medium saucepan, bring the water to a boil over medium-high
  heat. Stir in the millet, cover, reduce the heat, and simmer until
  the water is absorbed, 20 to 30 minutes. (The millet must be freshly
  cooked and still warm to form the patties).
   Meanwhile, heat the oil in a large frying pan over medium-high heat.
  Add the celery and onion and cook, until softened, about 6 minutes.
  Transfer to a large bowl.
   In a food preocessor fitted with the metal blade, combine the bread,
  walnuts, parsley, basil, thyme and tamari and process until coarsely
  chopped. Add to the onion/celery mixture.
   Add the cooked millet to the onion mixture, along with the grated
  carrot, and stir to mix.
   Preheat the oven to 400 degrees. Lightly oil a baking sheet.
   Shape the warm millet mixture into 2-inch patties (about 1/2 cup) to
  serve as a main dish or 1-inch patties (about 1/8) cup for an
  appetizer. Roll each patty in the Herbed Bread Crumbs, patting to
  make the crumbs adhere, and put on the baking sheet. Bake until
  lightly browned, 20 to 30 minutes.
   Arrange the patties on a serving platter and garnish each one with a
  walnut half or a sprig of parsley.
   May All Be Fed by John Robbins/MM by DEEANNE

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Recipe ID 63757 (Apr 03, 2005)

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