Caprese Veggie Patties with Basil Walnut Pesto

layers of veggie patties with mozzarella cheese, tomatoes and basil pesot

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Caprese Veggie Patties with Basil Walnut Pesto

These are delicious. Makes 6 or 7 servings. Robbie snatched one right out of the skillet, so I had six left for the stacking for the photo.

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: American, Italian

Keyword: caprese, fresh mozzarella cheese, quinoa

Servings: servings.

Calories: 156kcal

Author: Letty | @lettyskitchen

Ingredients

1 slice whole grain bread
2 cups Quinoa and Brown Rice Pilaf
2 each eggs , lightly beaten
⅛ teaspoon fine sea salt , as needed
2 tablespoons extra virgin olive oil, as needed
1 each tomatoes , or two, enough for 7 slices
8 ounces Fresh mozzarella cheese
⅓ cup Basil Walnut Pesto

Instructions

Toast the bread well. Let it cool at least 10 minutes. Using a food processor, grind the bread into crumbs. Mix in a bowl along with the pilaf and eggs. Season with salt.
Form the rice mixture into seven patties using a 3-inch round cutter. Heat a tablespoon or so of oil in a large skillet over medium flame. Cook the patties until golden on both sides, about 10 minutes each side. Transfer to an ovenproof serving dish.
Preheat oven to 350° F. Spread a small dollop of pesto on each pattie. Top with a slice of mozzarella, another dollop of pesto, followed by a slice of fresh tomato. Repeat: Pesto, mozzarella, pesto, tomato, pesto, mozzarella. Spread a final bit of pesto on the white mozzarella.
Bake 20 to 30 minutes, until the cheese melts nicely and the patties are heated through.
Serve immediately.

Notes

*** Nutrition information is an estimate provided by an online nutrition calculator. The calculation here does not include the nutrition info for the Quinoa Brown Rice Pilaf or the Basil Walnut Pesto. Please click on the links to see the nutrition info for those recipes.

Nutrition