Lentil and Quinoa Cakes

Published on May 4, 2020 | By
lentil cakes

These two readily available pantry items can be easily combined for a tasty, high plant protein treat to accompany fish, poultry or served on their own as a vegetarian option.

I was recently at Carmen’s in Medellin, Colombia. I ordered some lentil quinoa cakes with roasted veggies and a green curry sauce. They were fabulous and a nice meatless change from the standard fare of rice, beans, fried plantains and meat. I was inspired to recreate these yummy lentil cakes. Here is my interpretation that I served with salmon on sautéed mixed greens with sliced avocado. Let me know what you create and pair with these vegetable cakes in your kitchen!

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 8-1/2" thick lentil cakes

Ingredients

  • 11/2 cups of cooked lentils, red or brown
  • 1 cup of cooked quinoa
  • 1/2 cup of onions, chopped
  • 1 clove of garlic, minced
  • 1 stalk of celery, minced
  • 1/2 cup of carrots, grated
  • 3 green onions, only green tops, chopped
  • 2 tsp curry
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/8 tsp crushed red pepper flakes
  • 1/4 cup chickpea flour
  • salt and pepper to taste
  • 2 TBSP olive oil

Instructions

  1. Preheat the oven to 400. Cook the lentils until tender. Drain and lightly mash with a potato masher. Cook the quinoa until tender and all of the water has been absorbed. Set aside to cool.
  2. Sauté the vegetables in 2 TBSP of olive oil. Add spices. When completely cooked and tender, remove from heat. Allow to cool.
  3. Place cooked and cooled mashed lentils and quinoa in a large bowl. Add cooled sautéed vegetables. Add 1/4 cup of chick pea or brown rice flour. Stir gently to combine.
  4. Use a cookie cutter or a 1/2 cup measuring cup to form the lentil cakes. You want them to be about 3" in diameter and 1/2" thick. Place the lentil patties on a sheet pan lined with parchment paper.
  5. Bake the patties for 15 minutes at 400. Turn and bake for another 15 minutes. Remove from the oven and serve immediately with fresh sliced avocados or a tahini or tzatziki style sauce.
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