Asian Rice and Lentil Patties

Ingredients

• 0.5 cup brown rice uncooked
• 2 ounces lentils dried rinsed
• 1.5 cups water 
• 0.3 cup cashew pieces finely chopped
• 2 tablespoons breadcrumbs dry (any flavor)
• 2 tablespoons sauce 
• 0.3 cup spring onion finely chopped
• 1  eggs beaten
• 0.5 cup celery stalks sliced
• 0.5 cup carrots sliced
• 0.5 cup water 
• 2 tablespoons sauce 
• 1 serving rice hot chinese cooked

Equipment

• frying pan
• sauce pan

Directions

1. Heat 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.
2. Mash 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.
3. Spray 10-inch skillet with cooking spray. Cook patties in skillet about 10 minutes, turning once, until golden brown.
4. Remove patties from skillet; keep warm.
5. Heat 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.
6. Add patties. Cover and cook over medium heat 5 to 8 minutes or until patties are hot.
7. Serve sauce and patties over noodles.