Rita Serano

red lentil and quinoa patties

So what to do with leftovers? I really love to cook a bit more grains or beans so I can easily make a whole new meal the following day. Leftover cooked beans and grains are great for using in salads, soups and burgers. This week I had some leftover cooked quinoa and red lentils and decided to make patties from them. Because I was raised on a macrobiotic diet, I really love Japanese flavors in my food. In this cuisine they use a lot of miso, soy sauce, sesame seeds and seaweeds. They are oven baked, gluten free and oil free, but bursting with flavors!

Ingredients (makes about 8-10 patties)

the patties

  • 1 cup cooked quinoa
  • 1 cup cooked red lentils
  • 1 tablespoon of light miso paste
  • small knob of ginger grated
  • 1 teaspoon of garlic powder
  • 1/2 to 1 teaspoon of chili (depending on how hot you like it)
  • 80 grams of sesame seeds

tahini dressing

  • 1/4 cup tahini
  • 1 tablespoon of tamari or shoyu sauce
  • 1/5 tablespoon of brown rice vinegar or lemon juice
  • 1 tablespoon of maple syrup or coconut nectar
  • 1 to 2 teaspoons of garlic powder
  • water, to thin

Preheat your oven on 180C or 350F. Mix all the ingredients of the patties together in a large bowl. Make sure to mix it well until all flavours have combined. Form the patties by making small balls, like the size of golfballs. The best way to make them is with slightly damp hands. Make about 8 to10 patties, slightly flatten them by pressing them down with the palm of your hand. Spread out the sesame seeds on a plate and put your patties on it. Roll the patties so every side is covered with sesame seeds. Now line a baking tray with baking paper and lay your patties on the tray. Put your tray in the oven and bake for about 15 minutes until the sesame seeds look golden brown.

While your patties are baking you can make the sauce. Blend all the ingredients for the tahini dressing together into a smooth sauce. Add small amounts of water until you are satisfied with the consistency.
Eat these patties like a burrito in a salad leaf with some extra fresh vegetables like carrot zoodles, thinly sliced cucumbers or other vegetables.

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red lentil and quinoa patties
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