Lentil and Quinoa Patties with Cumin

Lentil and Quinoa Patties with Cumin

Earthy lentils and quinoa combine into crisp-edged patties warmed with toasted cumin.

Total 1 hr Makes 4 servings Calories 310/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Eggs, Wheat, Dairy

These patties pair cooked lentils and quinoa with toasted cumin and garlic, bound together and pan-fried until golden and crisp outside while tender within. They make a satisfying vegetarian main or a protein-packed addition to salads and wraps, and hold up well for meal prep.

Ingredients

  • 3/4 cup dried brown lentils, rinsed
  • 1/2 cup quinoa, rinsed
  • 2 cups water
  • 1 tablespoon olive oil, plus more for frying
  • 1/2 yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground coriander
  • 1/2 cup breadcrumbs
  • 1/4 cup fresh parsley, chopped
  • 2 eggs, lightly beaten
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup plain yogurt, for serving

Method

  1. In a 6-quart saucepan, combine the lentils, quinoa, and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the water is absorbed and the lentils and quinoa are tender.

  2. Remove from heat and let the lentil-quinoa mixture cool to room temperature, about 20 minutes.

  3. While the lentils cool, heat 1 tablespoon olive oil in a 9-inch skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.

  4. Add the garlic, cumin, smoked paprika, and coriander to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Remove from heat and let cool slightly.

  5. In a large bowl, mash about half of the cooled lentil-quinoa mixture with a fork or potato masher until pasty, leaving the rest whole for texture.

  6. Add the cooked onion mixture, breadcrumbs, parsley, eggs, salt, and pepper to the bowl. Mix well until the mixture holds together when pressed.

  7. Divide the mixture into 8 equal portions and shape each into a patty about 3 inches wide and 3/4 inch thick.

  8. Heat a thin layer of olive oil in the 9-inch skillet over medium heat. Working in batches, fry the patties until golden brown and crisp, about 4 minutes per side.

  9. Transfer the cooked patties to a paper towel-lined plate to drain briefly. Serve warm with a dollop of plain yogurt.

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    Lentil and Quinoa Patties with Cumin

    These patties pair cooked lentils and quinoa with toasted cumin and garlic, bound together and pan-fried until golden and crisp outside while tender within. They make a satisfying vegetarian main or a protein-packed addition to salads and wraps, and hold up well for meal prep.

    1 hr 4 servings 310 cal

    Ingredients

    • 3/4 cup dried brown lentils, rinsed
    • 1/2 cup quinoa, rinsed
    • 2 cups water
    • 1 tablespoon olive oil, plus more for frying
    • 1/2 yellow onion, finely diced
    • 3 cloves garlic, minced
    • 2 teaspoons ground cumin
    • 1/2 teaspoon smoked paprika
    • 1/4 teaspoon ground coriander
    • 1/2 cup breadcrumbs
    • 1/4 cup fresh parsley, chopped
    • 2 eggs, lightly beaten
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 cup plain yogurt, for serving

    Method

    1. 1

      In a 6-quart saucepan, combine the lentils, quinoa, and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the water is absorbed and the lentils and quinoa are tender.

    2. 2

      Remove from heat and let the lentil-quinoa mixture cool to room temperature, about 20 minutes.

    3. 3

      While the lentils cool, heat 1 tablespoon olive oil in a 9-inch skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.

    4. 4

      Add the garlic, cumin, smoked paprika, and coriander to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Remove from heat and let cool slightly.

    5. 5

      In a large bowl, mash about half of the cooled lentil-quinoa mixture with a fork or potato masher until pasty, leaving the rest whole for texture.

    6. 6

      Add the cooked onion mixture, breadcrumbs, parsley, eggs, salt, and pepper to the bowl. Mix well until the mixture holds together when pressed.

    7. 7

      Divide the mixture into 8 equal portions and shape each into a patty about 3 inches wide and 3/4 inch thick.

    8. 8

      Heat a thin layer of olive oil in the 9-inch skillet over medium heat. Working in batches, fry the patties until golden brown and crisp, about 4 minutes per side.

    9. 9

      Transfer the cooked patties to a paper towel-lined plate to drain briefly. Serve warm with a dollop of plain yogurt.