“This recipe's nutritional analysis is incorrect as a result of the Textured Vegetable (soy) Protein (TVP) not being factored in. When all two dozen are made it turns out that they are 1.5 ounces of ground meat and 2 ounces of TVP per paddy. TVP also significantly increases the values for the following: Potassium, Dietary Fiber, Protein, Calcium, Magnesium, Phosphorus and Iron. Made in a large batch, these paddies should be placed between wax paper and frozen until ready to use. Because of the extremely low fat content, I recommend making them on the stove in a little olive oil on high heat to prevent them from sticking and falling apart. They may be the most nutritious burger you'll ever eat guilt free! Oh yes, and they taste wonderful too! Enjoy!”

Ingredients Nutrition


  1. 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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