Lentil quinoa patties use cooked lentils and quinoa with egg, feta, herbs, and flour to make a thick, spoonable mixture for the skillet. Drain the lentils well and use cooled, relatively dry quinoa. Mash half the lentils before mixing so there is a softer base around the remaining whole legumes.
This version makes twelve small lentil quinoa patties, or four portions with three each. Cook in batches with a little of the measured oil, keeping each patty around half an inch thick. Because the mixture contains egg and flour, the center needs to be cooked through rather than judged only by its browned edges.
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Why This Recipe Works
Feta adds seasoning, lemon zest brings brightness without a large amount of juice in the batter, and the chopped herbs distribute throughout. Lentil quinoa patties hold better when excess can liquid and quinoa moisture are removed before adding the egg.
Flour is part of the binder, while the optional water is only for a mixture that is dry and crumbly. Adding all six tablespoons automatically could make it too loose. The recipe starts with cooked grains and legumes; their separate preparation is additional to the skillet time.
Ingredients for Lentil Quinoa Patties
Use a fifteen-ounce can of fully cooked lentils, drained and rinsed, or 1½ cups cooked brown or green lentils. The quinoa is also measured after cooking. Finely chop the onion so large raw pieces do not interfere with shaping or cooking.
The written lentil quinoa patties contain one egg, half a cup feta, and half a cup all-purpose flour. They therefore contain egg, dairy, and wheat. The source’s many optional substitutions are not adopted as universal tested equivalents here. Parsley and oregano are the chosen herbs for this version.
Patty mixture
- 1 can cooked lentils (15 ounces, drained/rinsed; OR 1½ cups cooked brown or green lentils)
- 1½ cups cooked quinoa (Cooled and dry)
- 1 large egg
- ½ cup crumbled feta
- 1 medium lemon (Zest for mixture; wedges for serving)
- ¼ cup chopped parsley
- 1 medium onion (Finely chopped)
- 2 cloves garlic (Grated)
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- to taste black pepper
- ½ cup all-purpose flour
- 2–6 tablespoons water (Only if mixture is dry; add 1 tablespoon at a time)
- 1 tablespoon olive oil (Divide over three nonstick-skillet batches)
Optional serving
- ½ cup Greek yogurt OR tzatziki (Optional batch amount)
How to Make Lentil Quinoa Patties
Combine the partly mashed lentils with quinoa, egg, feta, zest, onion, garlic, parsley, spices, and flour. The mixture should hold a mound when scooped. If dry, add water one tablespoon at a time, using only what is needed within the listed range.
For lentil quinoa patties, divide the mixture into twelve equal portions. Heat a nonstick skillet over medium heat with a third of the tablespoon oil. Cook four patties at a time, flattening to about half an inch. Allow three to four minutes per side or longer until set and at least 160°F in the center. Share the remaining oil between the next two batches. Avoid turning early: a browned base releases more readily. Transfer cooked lentil quinoa patties to a clean plate.
How to Serve
Serve lentil quinoa patties warm, three per person, with a salad or vegetable side. Optional Greek yogurt or tzatziki and wedges from the zested lemon can be offered separately. The optional sauce is measured for the batch and is additional to the patty mixture.
Use a wide spatula to lift each patty without breaking it. These are small spoon-shaped patties rather than a large burger conversion. A side of bread can make the meal more substantial without changing the written skillet formula.
Storage
Refrigerate cooked lentil quinoa patties in shallow covered containers at 40°F or below within two hours, or one hour above 90°F. Use within three days or an earlier limit for previously cooked quinoa. Letting a grain cool does not restart its original storage age.
Freeze cooked portions airtight up to two months for quality and thaw in the refrigerator. Reheat until the centers reach 165°F. Keep raw mixture refrigerated and cook it the same day; do not taste the uncooked egg-and-flour mixture.
The patty mixture and half-mashing method are adapted from Nico Pallotta’s Lentil Quinoa Patties at The Plant Based School.
The FDA safe food handling guidance explains prompt refrigeration and temperature checks for perishable foods.
Tips and Variations
Choose a nonstick pan to use the full batch’s tablespoon oil effectively. If using a different pan, additional oil may be needed and is a separate adjustment. Keep the twelve portions similar so lentil quinoa patties cook at the same pace.
Drain before mixing rather than fixing a wet batter with a large unmeasured flour addition. Dry quinoa and small onion pieces are useful preparation details. If the outside colors before the middle sets, lower the heat and allow more time.
Frequently Asked Questions
Are the lentils dry or cooked?
Fully cooked. A drained can or 1½ cups prepared lentils goes into lentil quinoa patties.
Should I pour in all the optional water?
No. Add a tablespoon only when the mixture needs moisture to hold together.
How many patties are there?
Twelve small patties, serving four people with three each.
Why do they break when turned?
Wet ingredients or an unset base can cause breakage. Drain well and let the underside set before flipping lentil quinoa patties.
Are these vegan or gluten-free?
The written version has egg, feta, and all-purpose flour. Separate dietary adaptations are not claimed as this tested formula.
More Recipes to Try
- Lentil Tabbouleh Salad
- Greek Pasta Salad
- Roasted Broccoli and Carrots
- Chickpea Cucumber Salad with Yogurt Dressing
Lentil Quinoa Patties
Ingredients
Patty mixture
- 1 can cooked lentils 15 ounces, drained/rinsed; OR 1½ cups cooked brown or green lentils
- 1½ cups cooked quinoa Cooled and dry
- 1 large egg
- ½ cup crumbled feta
- 1 medium lemon Zest for mixture; wedges for serving
- ¼ cup chopped parsley
- 1 medium onion Finely chopped
- 2 cloves garlic Grated
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- to taste black pepper
- ½ cup all-purpose flour
- 2–6 tablespoons water Only if mixture is dry; add 1 tablespoon at a time
- 1 tablespoon olive oil Divide over three nonstick-skillet batches
Optional serving
- ½ cup Greek yogurt OR tzatziki Optional batch amount
Instructions
- Drain and rinse lentils well. Mash approximately half, then combine with cooled cooked quinoa, egg, feta, lemon zest, chopped onion and parsley, grated garlic, spices, and flour.
- Stir to a thick, scoopable mixture. Add water a tablespoon at a time only if dry, up to the listed optional amount. Divide into twelve equal portions.
- Warm a nonstick skillet over medium heat with one-third of the oil. Add four portions and press to about ½ inch thick. Cook 3–4 minutes per side or longer until firm throughout and the centers reach 160°F.
- Repeat with the remaining two batches, sharing the remaining oil equally. Serve three patties per person with optional yogurt and lemon wedges.
