Amazing Asian cuisine boasts a meatless, veggie-powered main dish.
Asian Rice and Lentil Patties
- Prep Time 20 min
- Total 1 hr 23 min
- Servings 4
- Ingredients 13
Ingredients
- 1/2 cup uncooked brown rice
- 1/4 cup dried lentils, (2 ounces), sorted and rinsed
- 1 1/2 cups water
- 1/4 cup finely chopped cashews
- 2 tablespoons Progresso™ dry bread crumbs (any flavor)
- 2 tablespoons stir-fry sauce
- 4 medium green onions, finely chopped (1/4 cup)
- 1 egg, beaten
- 1 medium celery stalk, sliced (1/2 cup)
- 1 medium carrot, sliced (1/2 cup)
- 1/2 cup water
- 2 tablespoons stir-fry sauce
- Hot cooked Chinese noodles or rice, if desired

Make With
Progresso Breadcrumbs
Instructions
-
Step1Heat rice, lentils and 1 1/2 cups water to boiling in 2-quart saucepan; reduce heat. Cover and simmer 30 to 40 minutes, stirring occasionally, until lentils are tender and water is absorbed. Cool slightly.
-
Step2Mash rice mixture slightly with fork. Stir in cashews, bread crumbs, 2 tablespoons stir-fry sauce, the onions and egg. Shape mixture into 4 patties, each about 1/2 inch thick.
-
Step3Spray 10-inch skillet with cooking spray. Cook patties in skillet about 10 minutes, turning once, until golden brown. Remove patties from skillet; keep warm.
-
Step4Heat remaining ingredients except noodles to boiling in same skillet; reduce heat to medium. Cover and cook about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Add patties. Cover and cook over medium heat 5 to 8 minutes or until patties are hot. Serve sauce and patties over noodles.
Nutrition
235
Calories
7 g
Total Fat
10 g
Protein
39 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 235
- Calories from Fat
- 65
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Cholesterol
- 55 mg
- Sodium
- 370 mg
- Potassium
- 390 mg
- Total Carbohydrate
- 39 g
- Dietary Fiber
- 6 g
- Protein
- 10 g
% Daily Value*:
- Vitamin A
- 64%
- 64%
- Vitamin C
- 4%
- 4%
- Calcium
- 6%
- 6%
- Iron
- 16%
- 16%
Exchanges:
2 1/2 Starch;Tips from the Betty Crocker Kitchens
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