½ cup white quinoa
½ cup pink lentils
½ cup green lentils
1 ¾ cups water
1 medium onion, finely chopped
1 celery stalk, finely chopped
½ red bell pepper, finely chopped
2 garlic cloves, minced
2 tablespoons chia seed
2 tablespoons nutritional yeast flakes (optional)
1 tablespoon flax meal + 2 tablespoons water
2 tablespoons fresh parsley or coriander, chopped
sea salt and black pepper to taste
1/2 teaspoon freshly ground cumin
1 teaspoon lemon zest
1 1/2 tablespoons oil plus more for pan frying
Soak the quinoa and red lentil for 30 minutes, then rinse and drain. Boil the water in a medium saucepan and add the lentils and quinoa. Cook for 15 to 20 minutes or until the quinoa and lentils are cooked. Set aside to cool.
Combine the flax meal and water in a small bowl and set it aside to thicken.
In a large pan, heat oil over medium heat and saute the onion, garlic , red bell pepper and celery until soft. Remove from heat and let this cool.
In a bowl combine the onions with the quinoa and lentil mixture and mash gently with a potato masher. Add in the parsley or coriander, cumin, chia seeds, nutritional yeast flakes, flaxmeal and season with salt and pepper.
Form into 4 large patties or 8 small patties and chill in the refrigerator for at least an hour. Heat some oil and pan fry till golden brown.