You know it’s a good vegetarian patty when my brother (who is an absolute carnivore) goes back for more! These red lentil and quinoa patties received the highest praise from him, ‘Meh- they’re pretty good.’
Even if you don’t like lentils, I’m pretty sure you’ll like these patties.
It’s things like this that make me think that vegetarians have got it all right. What a delicious life!
Currently, we are on a mission to use up all the (very many) non-perishables that have been sitting in the cupboard for absolute ages.
I was keen on trying to come up with a vegetarian burger recipe using red lentils and quinoa. My go-to vegetarian burger recipe used brown lentils, but we were out of those, and my dad and brother hated them anyway.
Thus, I got to work throwing random bits and bobs from the food cupboard into a mixing bowl, and then into a frying pan.
I’d like to think the resulting creation was rather fantastic.
A big fat patty, with crispy skin- the moist inside simply bursting with flavour.
Yup, it’s actually possible that the quinoa and lentils that are buried in your cupboard can be transformed into something amazing!
As a bonus, these red lentil and quinoa patties are much more cost-effective than actual meat (and they taste just as good!).
And, in case you need any more convincing, these patties freeze like an absolute dream. There’s nothing better than pulling one or two of these out of the freezer and whipping yourself up the most delectable meal in next to no time.
How to Make the Lentil & Quinoa Patties
The ingredient list for these patties may look pretty hefty, but most of the stuff is kitchen essentials that I’m pretty sure you’ll be able to find in your pantry.
Time to start digging around for all those underappreciated ingredients!
Cooking the Lentils & Quinoa
Start off by cooking the split red lentils. Simply pop them in some boiling with some thyme, salt and bay leaves for flavour, and simmer for about 12-15 minutes.
The split red lentils cook quickly and also go mushy quickly. Check on them frequently to make sure they’re not turning into mush!
When they’re ready they’ll look much less ‘reddy’ (they will have lost some of their colour). You can also taste a few to test whether they’re done.
When you have decided that they have finished cooking remove the bay leaves and thyme, and drain the lentils – but keep the water!
Use the lentil water to cook the white quinoa. It will only take about 10 minutes of simmering for the quinoa to become translucent and cooked. Drain it, and this time you can get rid of the water!
Making the Patty Mixture
Throw the cooked red lentils and quinoa into a medium mixing bowl.
Add the red onion, red pepper, parsley, garlic, chilli, soy sauce, pepper, cumin, paprika and coriander to the mixing bowl. Give everything a good stir.
Caught that? Oh well, moving on…
Lastly, you’re going to add the ingredients that bind everything together so that you can form patties.
Stir in a whole egg, then add the fresh bread crumbs and flour. You should now have a consistency that you can press together to form a ball.
To make the fresh bread crumbs I simply processed 2 slices of brown bread in the food processor for a couple of seconds.
Cooking the Lentil & Quinoa Patties
Finally, you have arrived at the best part. That is, after eating the patties, of course!
To fry the patties, simply heat up the olive oil in a large pan. Next, shape the mixture into patties of whatever size you like using your hands. Depending on the size, fry them for about 5-7 minutes on each side, or until golden brown and slightly crispy.
I’ve never actually tried it, but I’m making an educated guess that you could also cook them in the oven.
Once cooked, place the lentil & quinoa patties on a paper towel to drain them of their excess oil.
Making the Mint Yogurt Sauce
I stand firm in my belief that a good yoghurt sauce takes a vegetarian burger patty from delicious to absolutely out-of-this-world!
I think this super easy mint yoghurt sauce goes perfectly with the burgers and adds the most delicious freshness.
This sauce is so worth the extra minute it’ll take to whip it up.
To make it, simply mix together the finely chopped red onion, mint, and yoghurt. Finish it off with some salt and pepper to taste.
Serving & Storing the Lentil and Quinoa Patties.
Hot or cold, these lentil and quinoa patties are great as vegetarian burgers, served up with a salad, or popped into a wrap.
You could try serving them with my wholewheat naans, or perhaps a salad like this coleslaw, this pesto couscous salad or this carrot salad.
It goes without saying that each of the above options would have a generous dollop of mint yoghurt sauce served with them!
You can store the cooked patties in the fridge for a couple of days, or the freezer for a couple of months.
To reheat from the freezer, simply allow them to defrost or heat them in the microwave. You can also refry them for added flavour.
Vegetarian patties that are certified to get even the meat-lovers back for more! Red Lentil & Quinoa Patties Place the rinsed lentils, boiling water, salt, bay leaves, and thyme in a medium pot and cover. Simmer for about 12-15 minutes. The lentils should be cooked, but not mushy. Remove the bay leaves and thyme and drain the lentils, catching the water. Set the lentils aside in a mixing bowl. Use the lentil water to cook the quinoa in, simmering for about 10-15 minutes, or until translucent. Drain the quinoa and add to the mixing bowl. Add to the mixing bowl the chopped onion, chopped pepper, parsley, garlic, chilli, soy sauce, and spices. Mix well. Crack the egg into the mixture and stir it in. Lastly, add in the breadcrumbs and flour and give it a good stir. Heat up the olive oil in a large pan over medium heat. Shape the mixture into patties of whatever size you like using your hands. Cook for about 5-7 minutes on each side, or until golden and slightly crispy. Place the cooked patties paper towel to drain them of excess oil. Mint Yoghurt Sauce Mix together the onion, mint, and yoghurt. Add salt and pepper to taste. Serve with the lentil and quinoa patties. *To make the fresh breadcrumbs I simply processed 2 slices of brown bread in the food processor for a couple of seconds.
These lentil and quinoa patties are great as vegetarian burgers, served up with a salad, or popped into a wrap.
You can store the cooked patties in the fridge for a couple of days, or the freezer for a couple of months. To reheat from the freezer, simply allow them to defrost or put them in the microwave. You can also refry them for added flavour.
Red Lentil & Quinoa Vegetarian Patties
(No Ratings Yet)
Loading...Ingredients
Instructions
Notes
