Lentil Quinoa Patties
Twelve small skillet patties with cooked lentils and quinoa, egg, feta, lemon zest, herbs, and flour; four portions with three patties each.
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.
Notes
Cooked lentils and cooled cooked quinoa only. Twelve small patties, four portions; three skillet batches. Water is conditional, not all required. The egg-containing centers must reach 160°F.44-minute estimate excludes separately cooking lentils or quinoa.