Lentil and Quinoa Protein Patties
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.
Crispy and protein-dense lentil and quinoa patties that make a perfect vegan burger or meal-prep protein base.
Nutrition per serving
Ingredients
base
binder
seasoning
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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