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| Servings | 8Small Patties |
| Prep Time | 30Minutes |
| Cook Time | 15Minutes |
Ingredients
- 2 Tablespoons Olive Oil
- 1/3 Cup Onion, finely diced
- 1 Cup Carrots, finely diced
- 1 Tablespoon Fresh ginger, minced
- 1/2 Teaspoon Tumeric
- 2 Teaspoons Cumin seeds, lightly toasted and ground
- 1 Teaspoon Curry powder
- Salt and freshly ground pepper, to taste
- 1/2 Cup Cilantro, chopped
- 1/2 Cup Golden raisins
- 1 Cup Quinoa, cooked
- 2 1/2 Cups Timeless Harvest Gold® Lentils, cooked
- 1 Medium Egg
Servings: Small Patties
Units:
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Ingredients
Servings: Small Patties
Units:
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Instructions
- Preheat oven to 375 F.
- Heat 1 tablespoon of the oil over medium heat in a heavy ovenproof skillet, add the onion and carrot.
- Cook, stirring often, until just about tender, about 3 minutes.
- Add the ginger, turmeric, cumin, curry powder, and a pinch of salt.
- Cook for another 3 minutes or so, until the vegetables are tender and fragrant, and the spices aromatic.
- Remove from the heat and transfer to a large bowl. Add the quinoa, lentils, and cilantro.
- Beat egg and add to the mixture. Stir together, season with salt and pepper, and shape into 6 patties.
- Heat the skillet over medium-high heat. Add the remaining tablespoon of oil to the pan. Working in batches if necessary, cook the patties for 2 minutes on one side, or until nicely browned.
- Carefully turn the patties over and place pan in the oven. Bake until lightly browned and patties hold together.
