Red Lentil Quinoa Patties
These wholefood patties have become one of my favourite dishes to make. The Indian-inspired spices make these patties a delight to eat not to mention how filling they are! As many of you know, I lean towards easy to make healthy dishes that turn into yummy leftovers the next day! Add these to that list – these patties are not only flavourful but they are simple to make and only take 20 minutes from prep to plate.
Lentils are incredibly rich in dietary fibre, lean protein, folate and iron. Apart from being a great source of potassium, calcium and zinc lentils have a high nutritional value. I am always looking for higher sources of protein to keep me fuelled and full of energy. Lentils have become a staple in my diet as they contain the third-highest levels of protein. Lentils are filled with fibre and complex carbohydrates, stabilizing blood sugar levels and keeping energy at an ultimate high.
1 1/2 cups red lentils
3 cups vegetable broth
2 shallots, finely chopped
2 garlic cloves, finely minced
1/2 cup cooked quinoa
1 teaspoon cumin
1 teaspoon curry
1 teaspoon salt
1 teaspoon freshly ground pepper
1/4 cup finely chopped cilantro
Avocado oil (for frying)
- Bring the lentils and vegetable broth to a boil. Reduce heat to low and simmer for 10-15 minutes or until the lentils are soft. Drain lentils well.
- Heat avocado oil in a large pan over medium heat. Sauté the shallots and garlic until golden-brown. Add curry, cumin, salt and pepper and continue sautéing until spices are fragrant. Remove from heat.
- In a large mixing bowl, combine the cooked lentils, sautéed shallots and garlic, eggs, cooked quinoa and cilantro.
- In a large pan, heat avocado oil over medium-high heat. Drop a tablespoon of batter into the hot oil and flatten out into patties using a spatula. Fry the patties until golden-brown and crisp adding more oil if necessary.