These delicious umami protein patties derive their power from a mix of quinoa and green lentils, resulting in a potent protein mix along with good amount of fiber. As easy as they are to make, I love having some patty mix in the ready to transform them into delightful tacos, burgers or salad or pasta toppings; a versatile way to add clean protein to my diet.
In this recipe, I am letting the onions wait in salt a bit to extract their juice. This step gives the onions a smoother taste and they cook easier as well. The umami taste that I love is coming partially from red miso. Optionally, you can cook the onions with mushrooms or a sauce like BBQ for additional flavor infusing. Here is the recipe:
- 1/2 cup dry quinoa
- 1/2 cup dry green lentils
- 4 cup water
- 1 medium red onion chopped
- 1/2 cup parsley chopped
- 1 teaspoon salt
- 2 garlic gloves chopped
- 1 teaspoon ginger chopped
- 2 tablespoon soy sauce or tamari, or coconut aminos
- 2 tablespoon red miso
- 1 teaspoon dijon mustard
- 1 tablespoon applecider vinegar
- 1/3 cup nutritional yeast
- 1 1/4 cup panco bread crumbs
- 1/4 cup olive oil
- 1/2 teaspoon cayenne powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon red crushed paper
- oil for cooking avocado oil or any vegetable oil.
Wash and drain quinoa and green lentils. Place in a pot with 4 cups of water and some salt. Bring to boil, close lid and let simmer for 15 to 20 minutes. Drain well.
Sprinkle the onions with 1 teaspoon of salt, mix and set aside for 5 minutes.
Squeeze the juice out of the onions.
In a food processor, place the cooked quinoa and green lentils and onions along with the rest of the patty ingredients (except the oil for cooking). Stir a little in the food processor before pulsing.
Pulse the food processor a few times to chop and combine but leave it a little chunky.
If you have the time, let the patty mix wait in the fridge for one day, it will improve both the taste and texture.
Coat a frying pan with oil and cook the patties on both sides until it develops a golden brown crust.