Lentil and Quinoa Cakes with Herb Dressing

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Lentil and Quinoa Cakes with Herb Dressing

This recipe was created by left over lentils and extra ingredients I had during meal planning for the week.  I thought it would be perfect for our Daniel Fast. 

Here is the recipe for the Herb Marinade.

Chefs Tip:  If you are making lentils, quinoa or other grains and have left overs just put in a storage container then freeze.  You can pull them out when you want them again. That is what i did with the lentils.  They were left over from a few weeks ago and I pulled them out to use and this is what was created!

Note:  I used a large ice cream scoop to keep them the same size.

Enjoy xo



  • 2 "flax" eggs
  • 1 cup lentils, cooked
  • 1 cup quinoa, cooked
  • 1 cup broccoli, cooked and chopped
  • 1 clove garlic minced
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 tablespoon herb dressing plus more for drizzle
  • Coconut oil for frying


  1. Make your egg mixture 

  2. Combine all of the ingredients (except for the oil) in a bowl and combine together.

  3. Heat a large sauté pan over medium heat.  Add in about 1 tablespoon of oil.  Let the oil get nice and hot.

  4. Add in a scoop of the mixture into the pan then press down using the back of the spoon to create your cake size. 

  5. Let cook on each side for 3-4 minutes; until brown. Then serve with more of the herb dressing.  Perfect as a meal with any sides or salad.

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