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### 🍳 How to Make Them:
#### 1. **Cook Quinoa and Lentils:**
– Rinse the quinoa and lentils separately.
– In a saucepan, combine red lentils with 1½ cups of water. Bring to a boil, then simmer for about 10–12 minutes until soft. Drain any excess water.
– In a separate pot, cook the quinoa in 1 cup of water. Bring to a boil, cover, and simmer for about 15 minutes, or until all water is absorbed. Let sit for 5 minutes, then fluff with a fork.
#### 2. **Prepare the Mix:**
– In a large mixing bowl, combine the cooked quinoa and lentils with the onion, garlic, grated carrot, parsley, cumin, paprika, olive oil, lemon juice, and cheese if using.
– In a small bowl, mix the ground flaxseed with water and let sit for 5 minutes to gel (or use an egg). Add this to the mixture.
– Stir in oats or oat flour until the mixture is firm enough to form into patties. Season with salt and pepper.
#### 3. **Form the Patties:**
– Shape the mixture into small patties (about 8–10 depending on size).
– Place them on a plate and chill in the fridge for 15–30 minutes to help them firm up (optional but helpful for frying).
#### 4. **Cook the Patties:**
– Heat a non-stick skillet or pan over medium heat and add a bit of oil.
– Cook patties 3–4 minutes per side until golden brown and crispy.
– Alternatively, you can **bake** them at 375°F (190°C) for 20–25 minutes, flipping halfway through.
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### 🥙 How to Serve:
These patties are super versatile! Here are a few tasty ideas:
– **In a bun** with lettuce, tomato, and a creamy yogurt or tahini sauce.
– **On a salad** with mixed greens, avocado, and lemon vinaigrette.
– **As a side** to rice, veggies, or grain bowls.
– **With a dip** like hummus, tzatziki, or spicy mayo.
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### 🧊 Storage Tips:
– **Fridge:** Store in an airtight container for up to 4–5 days.
– **Freezer:** Freeze uncooked or cooked patties between parchment layers for up to 3 months. Just thaw and reheat when needed.
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### ✅ Final Thoughts
These **Quinoa and Red Lentil Patties** are everything you want in a healthy meal — easy, satisfying, and endlessly customizable. Whether you’re vegetarian, vegan, or just trying to eat more plant-based, this recipe is sure to become a regular in your rotation.
Let me know if you’d like a spicy version, gluten-free alternatives, or sauce pairings!
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