1. Process bread slices in a food processor 10 seconds or until finely chopped.
Place breadcrumbs in a mixing bowl; add ground round and next 4 ingredients. Gently combine until blended, using your hands. Shape into 4 (4-inch) patties.
2. Whisk together brown gravy mix and 1 1/2 cups water.
3. Cook patties in hot oil in a large skillet over medium-high heat 2 minutes on each side or just until browned. Remove patties from skillet. Add mushrooms and onion to skillet, and sauté 6 minutes or until tender. Stir in prepared gravy, and bring to a light boil. Return patties to skillet, and spoon gravy over each patty. Cover, reduce heat to low, and simmer 8 to 10 minutes.
Note: To make ahead, proceed with Step 1 as directed. Wrap each patty individually in plastic wrap, and place in a large zip-top plastic freezer bag. Freeze up to 3 months. Thaw frozen patties in refrigerator 8 hours; proceed with Steps 2 and 3.
Sweet Potato Fritters with Smoky Pinto Beans Recipe
These easy sweet potato fritters have a crispy crust and a tender middle. The beans are flavored with smoked paprika. To give it a Mexican-inspired twist, use chili powder as the spice instead of the paprika.
4 servings, 2 fritters & 1/2 cup beans each
1 large sweet potato, (about 1 pound)
3 tablespoons canola oil, divided
1 medium onion, chopped
2 large poblano peppers, or small green bell peppers, chopped
1 15-ounce can pinto beans, rinsed
1 1/4 teaspoons smoked paprika, divided
3/4 teaspoon salt, divided
3/4 cup fine yellow cornmeal
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1 large egg, lightly beaten
1/4 cup water
4 lime wedges, for garnish
1. Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray.
2. Prick sweet potato in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. Set aside to cool.
3. Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and peppers and cook, stirring occasionally, until softened, 4 to 6 minutes. Set aside 1/2 cup of the mixture. Add beans, 1/2 teaspoon paprika and 1/4 teaspoon salt to the pan. Cook, stirring occasionally, until heated through, about 2 minutes. Cover and set aside.
4. Whisk cornmeal, flour, baking powder, the remaining 3/4 teaspoon paprika and 1/2 teaspoon salt in a medium bowl. Peel the sweet potato and mash in a large bowl with a fork. Stir in the reserved onion-pepper mixture, egg and water. Add the cornmeal mixture and stir until just combined.
5. Form the sweet potato mixture into eight 3-inch oval fritters, using a generous 1/4 cup for each. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook 4 fritters until golden brown, 1 to 2 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining fritters and oil.
6. Bake the fritters until puffed and firm to the touch, 8 to 10 minutes.
Serve the fritters with the reserved bean mixture and lime wedges, if desired.
2 cups fresh blackberries (I use frozen) or 2 cups frozen blackberries
2 tablespoons sugar
1 teaspoon cornstarch
1 1/2 teaspoons water
1/2 cup quick-cooking oats
1/4 cup flour
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
1/4 cup cold butter or 1/4 cup margarine
vanilla ice creamTip: I doubled the recipe and also added raspberries, cherries and blueberries then served with whipped cream.
1. Place blackberries in a greased 1-qt. baking dish.
2. In a small bowl, combine the sugar, cornstarch, water and lemon juice until smooth; pour over berries.
3. Combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly.
4. Sprinkle over berries.
5. Bake, uncovered, at 375 degrees for 20-25 minutes or until filling is bubbly.
Serve with Ice Cream.