Cinnamon-Scented Lentil and Quinoa Patties
A delicious patty that both vegetarians and omnivores will enjoy.
Appetizer, Main Course, Salads
Mediterranean, Middle Eastern, Vegetarian
easy vegetarian dinner idea
people, six 3" patties each
(will make about 3 cups cooked lentils)
(will make about 2 cups cooked quinoa)
extra virgin olive oil
fine sea salt
Cook lentils in boiling water with a pinch of salt until soft, 30-45 minutes. Drain any excess liquid.
Cook quinoa according to package instructions, with a pinch of salt.
Combine cooked lentils and quinoa in the bowl of a food processor and add cinnamon, ground cumin, olive oil, and salt. Pulse in food processor until broken down a little bit but not a complete paste.
Alternatively, mash cooked lentils and quinoa in a bowl with a potatoes masher, adding other ingredients.
Form mixture into patties. Place on a lightly oiled baking sheet or parchment lined baking sheet, and cook under broiler until there are some crispy bits on the surface, about 5 minutes per side.
Alternatively, these may be lightly fried in olive oil on the stove top. Keep in mind that the patties are already cooked, they just need warming.
Serve drizzled with
tahini dressing with parsley
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