Lentils and quinoa are nutritional powerhouses, full of protein and vitamins, and when combined with grated and drained vegetables, they create a delightful meal. These baked patties are not only healthy but also delicious, without the need for frying—a perfect post-Hanukkah dish. They’re great as a light lunch or a fulfilling dinner.
You can even take it a step further: spread some tahini or yogurt in a fresh bun, add lettuce and cucumber slices, and create your own dream sandwich.
Ingredients:
1 cup red lentils
½ cup cooked and drained quinoa (follow the package instructions)
1 medium potato
1 medium carrot
1 medium onion
½ cup breadcrumbs
¼ tsp turmeric
¼ tsp paprika
½ tsp salt
¼ tsp black pepper
¼ tsp cumin
Preparation Instructions:
1. Finely chop the carrot, onion, and potato in a food processor, then squeeze out the excess liquid from the vegetables.
2. In a bowl, mix all the ingredients together well. With oiled hands, form the mixture into flat patties. Place them on a baking tray lined with parchment paper, and spray or brush each side with oil.
3. Preheat the oven to 180°C (350°F), with top and bottom heat. Bake for 10 minutes, then flip the patties and continue baking until golden on both sides.
4. It’s recommended to serve these patties with yogurt or tahini for added flavor.
By Hagar Gabai, in collaboration with Sugat