Quinoa Lentil Patties
Easy gluten free vegan main dish recipe, related to quinoa burgers
Quinoa lentil patties are related to quinoa burgers, but they are more moist and delicate, and meant to be eaten without the bun.
This gluten free vegan quinoa lentil recipe makes an easy, satisfying main dish served with a salad or steamed vegetables.
We love quinoa lentil patties with pesto. They are also be delicious dressed up with vegan mayonnaise, siracha sauce, chipotle mayo or even ketchup.
12 - 16 Servings
Total Prep & Cook Time: 50 min
Nutrition Data Per Serving, 74g: 106 cal, fat cal 26, 16g carb, 3g fat, 55mg sodium, 1g sugars, 4g fiber, 5g protein, low Cholesterol, Sodium and Saturated Fat. good source Dietary Fiber, Vit A, K, B6, phosphorous, Folate, Thiamin, Riboflavin, Niacin, Manganese . Estimated glycemic load 6
- 1 Tbsp olive oil
- 1 small carrot shredded
- 1 stalk celery, trimmed, chopped fine
- 2 cloves garlic, minced
- 1/2 cup minced onion
- 1 tsp gr fennel
- 1 tsp gr coriander
- 1 tsp dried thyme leaf
- 1/2 tsp paprika
- 2 Tbsp cornstarch
- 1/3 cup ground nuts or seeds (grind in a spice grinder, blender or mini-food processor)
- 2 cups cooked quinoa
- 1 1/2 cups well drained cooked brown lentils
- 1 Tbsp white miso OR Braggs Liquid Aminos OR soy sauce
- 2 Tbsp nutritional yeast flakes
- 1/4 cup minced fresh parsley, dill, cilantro or basil
- Pepper and salt to taste
- Add lentils to a sieve and set aside to drain - stir to hurry things along
- Combine starch, ground nuts or seeds, and nutritional yeast. Set aside.
- Heat olive oil in a fry pan on medium heat
- Add shredded carrot, chopped celery, garlic, onion, sauté 5 - 10 minutes, until soft
- Add spices, sauté 1 minute. Remove pan from heat.
- Add to the bowl: stir fried veg, quinoa and lentils, miso or Braggs or soy sauce, parsley or other fresh herb, salt & pepper as needed
- Stir and form the mixture into a ball, adding pepper and salt to taste as needed
- The dough should be stiff enough to hold a shape when formed. If not, add a Tbsp or two of flour
- Heat fry pan on medium with small amount of oil to fry patties
- Divide the patty dough into 16 - 24 balls and flatten into 1/2 inch patties
- Fry in oil 10 minutes each side until well browned. Press the patties down gently with a spatula to flatten them.
Canned lentils are fine for this recipe. They will likely be green lentils, not the small brown lentils. Use two 15 oz cans. Once they are drained well, you might get more than 1.5 cups, but one can likely won't be enough. It's O.K. to use more lentils in the recipe, but not less! Or save the rest to add to a soup or casserole.
To cook brown lentils, follow the directions in our basic lentil recipe. Whether cooked or canned, it's important to drain the lentils well to avoid excess moisture in the patty mixture.
Substitute 1/2 cup minced onion for celery if you prefer, or cilantro or basil for parsley.
Be cautious about adding salt. There is probably already salt in the quinoa and lentils, definitely in the miso, Braggs or soy sauce.
For an oil free recipe: Water saute the veggies and dry roast the spices. Bake the patties at 375 degrees F for 20 minutes. Broil for a few minutes to brown them if needed.