For the rice + quinoa mixture:
- 1/2 cup uncooked quinoa – I used Bob’s Red Mill
- 1/2 cup cooked red lentils – I used Bob’s Red Mill
- 2 bay leaf
- 1 tsp. turmeric powder
- 1 tsp cumin powder
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- season to taste
- 2 tbsp. olive oil
- 1 tbsp. vegetable stock paste
- 2 tbsp. fresh lemon juice
For the patty:
- 1 medium sweet white onion, quartered
- 4 garlic cloves
- half a large cauliflower, cut into florets
- 1 vegan egg or egg
- 1 cup chickpea flour – I used Bob’s Red Mill
- 1/4 cup fresh thyme – before removed from stem
- 2 tbsp. nutritional yeast
- 1 tbsp. olive oil
Into a medium sized sauce pan add all the ingredients for the quinoa and lentil mixture. Bring to a boil then simmer with lid on till the lentils and quinoa are fully cooked. You want them to be tender but not overly mushy. Once cooked removed from pan and set to cool on the counter.
Preheat oven to 400F and line baking sheet with parchment paper.
Into a food processor add onion, garlic, and cauliflower – pulse till small pieces develop. Transfer onion mixture into a large bowl, add quinoa mixture and stir till well combined. Add the remaining ingredients and stir till well combined.
Using a large ice cream scoop scoop out the mixture and form 15 balls (oval shape). Pat them lightly on the baking sheet and top with some fresh thyme before baking.
Cook for 10 minutes on each side or until golden and cooked throughout.
Enjoy with favourite sauce of choice, with salad or simply as a snack/side!
These can also be cooked on piece of tin foil in the BBQ. Slather with sauce of choice and enjoy.
They will last up to 10 days in the fridge in a tight sealed container.
Will last up to 2 months in the freezer in a tight sealed container.
I suggest cooking before freezing.
You can pre-make the patties and store “mixture” in fridge for up to 2 days before baking or BBQ.