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Tuesday, 24 September 2013

Vegetarian Quinoa Lentil Patties

One of my boys used to date a vegetarian. When deciding what to feed them for dinner one night, I realized my vegetarian cooking repertoire has become somewhat limited. I feed meat eaters now, and my vegetarian cooking has kind of gone by the wayside these past few years. (We were vegetarian for probably 12 years, not a new way of cooking for me at all, but I do admit, I am kind of rusty!) So, with frozen lentils and quinoa in my freezer, I set out to make something that she would enjoy while we were having some leftover rotisserie chicken. I think they turned out pretty tasty!

The curry in these patties is mild, but if you are not a curry fan, feel free to substitute any herbs of choice for the curry powder.

Vegetarian Quinoa Lentil Patties 

2 tbsp coconut oil
½ cup finely diced onion
½ cup grated carrot
2 cloves garlic, minced
1 tsp madras curry powder (or curry powder of choice)
1 cup of cooked lentils (mine were French lentils)
1 ½ cup cooked quinoa
2 eggs
1 tsp salt
½ cup grated Parmesan

Heat the coconut oil over medium high heat in a cast iron or other (NOT non-stick) heavy bottomed frying pan. Sauté the onion, carrot and garlic until the vegetables are just starting to soften and brown, approx 8-10 minutes, stirring often. Add the lentils and the curry powder, and cook for another 3-4 minutes.

Allow this mixture to cool to room temperature before proceeding!

Preheat Oven to 375F
Add the contents of the cooled frying pan to a bowl with the quinoa, eggs, salt and cheese. Mix well.
Line a baking pan with parchment paper, and shape the mixture into 8 patties, approx 1/3 cup each. Press them together as best you can, it helps hold them together.
Bake in preheated oven for 15 minutes, remove from oven, and carefully flip the patties over to the other side. Bake for another 10 minutes, or until the patties start to brown slightly, and hold together well.

Serve as is, or in a burger bun, wrap or lettuce leaf with toppings of choice. 

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