St Pat's Day Paddies
photo by DayJahView
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
24
ingredients
- 20 ounces lean ground turkey
- 16 ounces lean ground beef
- 2 cups textured soy protein granules (TVP)
- 2 cups boiling water
- 15 1⁄4 ounces black beans
- 2 eggs (beaten)
- 1 yellow bell pepper (chopped)
- 2 carrots (shredded)
- 2 cups spinach (chopped)
- 1 garlic clove (elephant ear size, thinly sliced)
- 1 tablespoon basil
- 1 tablespoon sodium-free seasoning (McCormick Perfect Pinch)
directions
- In a large bowl, pour boiling water over the Textured Vegetable Protein (TVP) granules covering all completely to soften. Meanwhile slice the garlic, shred the carrots and chop the peppers and spinach. Add vegetables to the TVP mixture. Add the beans, ground meats, eggs and seasonings and mix well. Form each paddy into a ball that comfortably fits in the palm of both of your hands. (Mine end up weighing about 3.5 ounces per ball). Place on wax paper and continue shaping until all are completed. Tear approximately 24 pieces of wax paper (one paddy per sheet) and keep stacked in a pile. Place one ball on the top sheet and flatten with the palm of your hand. Form into a neat paddy. Bring up all four corners of the wax paper to "wrap" the paddy for freezing. Repeat for all Paddies. Stack wrapped paddies in a plastic gallon size freezer bag (12 per bag). When ready to cook, heat oil in a fry pan on high, add the paddy and cover with a lid. Reduce heat to medium and cook for 2-3 minutes. Flip paddy and cover frying for 2 to three minutes more. Serve on a toasted bun with your favorite condiments. Enjoy!
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RECIPE SUBMITTED BY
DayJahView
Wisconsin Rapids, Wisconsin
Prior to my ever hearing about the movie Julie and Julia, realeased August, 2009, I came up with an idea to make 52 different Sunday dinners at my house over the course of one year. Present would always be my saintly common-law husband Peter, my beloved 29-year-old son Elijah and his ever-thoughtful girlfriend Sabrina carrying my precious grand-darling Arianna along with any family or close friends who happen to be in town. I only half realized the great challenge before me as I tended to eat a very limited diet on a day-to-day basis. Thanks to Recipezaar I've simplified this challenge somewhat with the ingredient search engine alone. While never copying anyone's recipe exactly, I've been inspired by the volume and variety of delicious-sounding dishes at my fingertips. I Thank all contributors for taking the time to share. I'm approaching week 34 tomorrow. Thus far, based on the kids' weekly ratings, I have two five stars!! I'll publish them soon. In the meantime, Happy Cooking!