I used to eat a wide variety of vegetarian meals, then I worked in a place where meat was frowned upon and suddenly I wanted to eat more meat. It is like the kid who is told they can’t have candy from the candy jar, so what does he want? ALL the candy in the candy jaw.
Recently I’ve been trying to eat less meat and more vegetable filled meals. I’m a big fan of meat, but I’m also a big fan of vegetables and vegetable proteins. These patties were delicious, nutrient packed, and filling! While these were multi step, they were so worth it! When mixing all the ingredients together, I used my ninja, but a food processor would work as well.
I saved time by using my rice cooker to cook the lentils and quinoa together. (2 parts water for every 1 part quinoa/lentils) For a time saver on the potatoes, you can microwave. I personally prefer baking them, but when I am crunched for time, I will microwave them. Due to the stickiness of all the ingredients mixed together, the patties may become an odd shape.
But they turned out delicious and remained delicious for my lunches throughout the week!
- 1/2 cup white quinoa (cooked)
- 1/2 cup split red lentils (cooked)
- 1/2 cup oats
- 2 medium sweet potatoes (cooked and peeled)
- 1/4 cup diced white onion
- 1/4 cup fresh parsley
- 1/2 cup red pepper diced (1/4 red pepper diced for garnish)
- 1 tsp red cayenne
- 1 1/2 tsp cumin
- 1 1/2 tsp cinnamon
- 1 tsp minced garlic
- (refer to blog post for shortcuts)
- Preheat oven to 350 degrees Fahrenheit
- Combine all the above ingredients into a ninja, food processor, or something similar and blend together until evenly mixed.
- Grease metal pan of choice with oil of choice (I used coconut oil) and form 4 patties.
- Bake for 20 minutes and then flip to the other side. Bake an additional 20 minutes and check for desired crispiness.
- Let cool then serve over spinach with red pepper to garnish and sauce of choice. I used ranch and it was delicious!
I hope you enjoy these as much as I did!