mia cucina italiana

 ITALIAN VEGGIE PATTIES
Makes about 10 patties

2 cups chopped vegetables, either leftover from making stock, or boil chopped carrots, onions, sundried tomatoes, and leeks
1/2 container ricotta cheese (7-1/2 oz.)
2/3 cup grated Parmesan
1 cup panko bread crumbs + more for coating
1 tsp each basil and oregano
1/2 tsp salt
1/4 tsp black pepper
1 beaten egg

1. Squeeze as much liquid as possible from cooked vegetables in a colander. It’s important that as much excess moisture as possible is removed. Chop vegetables and place in a large mixing bowl.

2. Add the ricotta, Parmesan, 1 cup bread crumbs, basil, oregano, salt and pepper. Mix well. Add beaten egg and mix in. Use a 1/3 cup measure to scoop and make into round patties, place each on a parchment lined baking sheet. Refrigerate 1-2 hours.

3. Coat each refrigerated patty with bread crumbs. Heat a non-stick skillet over medium-low heat. Add 1 Tbsp. olive oil and cook the patties until golden brown on each side. You many need to cook patties in 2 or 3 batches so as not overcrowd skillet. Place browned patties in a baking pan in a 350 degree oven for 7-10 minutes, just to heat through.