How to Make the Perfect Lentil and Quinoa Protein Patties
American · Medium · 40 min · 6 servings
These crispy pan-fried patties combine cooked lentils and quinoa to create a protein powerhouse burger-style meal. They hold together beautifully and develop a gorgeous golden crust that makes them irresistible for vegan and non-vegan alike.
Why this recipe works
This Lentil and Quinoa Protein Patties recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 40 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 290 calories with 18g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1.5 cups cooked green lentils
- 1 cup cooked quinoa
- 3 tbsp ground flaxseed mixed with 9 tbsp water
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 cup rolled oats ground into flour
Step by step instructions
Step 1: Make Flax Eggs and Prep
Combine ground flaxseed with water and let sit for 5 to 10 minutes until it forms a thick gel. This acts as your egg binder. Meanwhile prepare all remaining ingredients and have them measured and ready.
Step 2: Mix the Patty Mixture
In a large bowl, mash the cooked green lentils until about half are broken down and half remain whole for texture. Add quinoa, flax egg, garlic powder, onion powder, and ground oat flour. Mix until a moldable dough forms.
Step 3: Form and Chill
Divide the mixture into 6 equal portions and shape each into a firm patty about half an inch thick. Place on a plate and refrigerate for at least 15 minutes to help them hold together during cooking.
Step 4: Pan Fry Until Golden
Heat a skillet over medium heat with a light coating of oil. Cook patties for 4 to 5 minutes per side until deeply golden brown and crispy. Do not move them too early or they will break apart.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- rolled oats ground into flour → chickpea flour for a gluten-free and higher protein binder
- green lentils → brown lentils which mash to a very similar consistency
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not chilling the patties before cooking which is the number one reason they fall apart in the pan
- Using too much liquid in the mixture making it impossible to form firm shapeable patties that hold their form
Nutrition facts
Per serving: 290 calories, 18g protein, 40g carbs, 7g fat, 10g fiber.
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