Lentil And Quinoa Mini Burgers

I usually make falafels in the summer, but I thought I would start working on a different kind of vegetarian patty: lentil and quinoa mini-burgers. I’ve added veggies, spices and fresh coriander to give them a Lebanese flavour.

preparation: 1h30

approx. 30 mini-burgers

  • 2 carrots
  • 1 red onion
  • 1 red pepper
  • 1 small clove garlic
  • 1/2 cup quinoa
  • 1/3 cup lentil 
  • 2 tablespoons wholewheat flour
  • 1 tbsp. ground flax seeds
  • 1 tbsp. sesame seeds
  • 4 oats biscuits
  • 1 egg
  • 1/3 cup wholewheat bread crumbs
  • 2 bay leaves
  • 1 handful fresh coriander
  • 1 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1 dash cinnamon
  • olive oil, salt and pepper

Boil the lentils for 30-40 minutes with the bay leaves and salt. Cook the quinoa in one cup and salt, with a lid on, on high heat for 15-20 minutes.

Chop the vegetables very finely and sweat them in olive oil for 10 minutes. Add salt and pepper.

In a blender put all the dry ingredients and mince them finely. Place them in a big bowl and add the lentils, the vegetables and the fresh coriander finely chopped.

Let the mix cool down.

Make your patties and fry then in 1/2 inch of olive oil for 1-2 minutes each side.

Serve with a nice tahini dip (see Moroccan Carrot Terrine recipe) and a salad.


2 responses to “Lentil And Quinoa Mini Burgers

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