Not exact matches
Using your hands, form
into a ball and flatten
into a «
patty»
shape.
Use your hands to thoroughly mix, then
shape into four thick
patties.
Use your hands to
shape the mixture
into balls about the size of golf balls and then flatten each slightly to form a thick
patty.
You can cook and then freeze the
patties, or, even better: mix everything up and then freeze whatever mixture you don't
use without
shaping it
into patties and cooking it.
** When I
used the gluten - free oats, they didn't hold together as well when I was trying to
shape them
into patties, but once they cook on one side, they firm up nicely and it's not an issue.
Once 15 minutes is up,
shape it
into 8 - 10
patties,
using your hands.
Using wet hands,
shape the dough
into patties and place them on a parchment lined baking sheet.
Using 1/4 cup for each
patty,
shape crab mixture
into twelve 3 inch
patties.
I served the lentil quinoa meatballs with linguine and tomato basil sauce, but you could
use them for «meat» ball subs, or
shape them
into bigger
patties for lentil burgers.
Using your hands,
shape the amaranth mixture
into about five 2 - inch
patties.
Using a spoon, scoop some of the mixture with onto your hands and
shape into a ball, the size of a golf ball, and then press gently to make a
patty.
And the way we do that assembly is similar to the simple process
used to make pasta — we mix our plant - based ingredients, compress the mixture, and then
shape it
into final product (in our case,
using a
patty former).
You can wet your hands and
shape your falafels in balls or whatever
shape you fancy (I
used a 1/3 measuring cup and
shaped them
into patties for this time around).
Put the mixture in the fridge for 30 minutes then
shape into patties on a lined baking tray
using a spoon and press down and bake for 25 minutes.
Use your oily hands to divide the mixture
into 10 even clumps; press and
shape into patties on the tray.
Toffee thongs: I have confectionary moulds I bought years ago — as you do — in the
shape of thongs and just
used a bog - standard toffee recipe, poured
into the moulds instead of
patty cases.