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
Ingredients
- 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
Directions
Make your egg mixture
Combine all of the ingredients (except for the oil) in a bowl and combine together.
Heat a large sauté pan over medium heat. Add in about 1 tablespoon of oil. Let the oil get nice and hot.
Add in a scoop of the mixture into the pan then press down using the back of the spoon to create your cake size.
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.