Crispy Lentil Quinoa Cakes with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lentil Quinoa Cakes with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Quinoa Cakes with Roasted Vegetables

Enjoy a savory blend of hearty lentils, fluffy quinoa, and oats, perfectly bound with eggs and spiced with herbs. These crispy cakes are paired with a vibrant medley of roasted carrots, zucchini, and bell pepper for a balanced meal that's both satisfying and wholesome.

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NUTRITION

500kcal
Protein
28.1g
Fat
9.6g
Carbs
79.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked lentils (approx 172g)

0.5 cup cooked quinoa (approx 93g)

2 large eggs

0.33 cup rolled oats (approx 30g)

1 cup mixed roasted vegetables (approx 100g)

Cooking spray

Salt, Pepper, Garlic Powder, Cumin, Parsley (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a medium bowl, combine the cooked lentils, cooked quinoa, eggs, and rolled oats. Season with salt, pepper, garlic powder, cumin, and chopped parsley. Mash lightly with a fork to bind the mixture while leaving some texture.

  • 3

    Gently fold in the mixed vegetables, reserving a few pieces for garnish if desired.

  • 4

    Scoop the mixture and form small patties. If the mixture feels too loose, let it rest for 5 minutes to allow the oats to absorb moisture.

  • 5

    Heat a non-stick skillet over medium heat and coat lightly with cooking spray. Cook the patties for about 3-4 minutes on each side until they become golden and crispy.

  • 6

    Alternatively, you can arrange the patties on a baking sheet lined with parchment paper and bake for 15-18 minutes, flipping halfway through.

  • 7

    Serve the crispy cakes warm with the remaining roasted vegetables on the side. Optionally garnish with extra parsley.

Crispy Lentil Quinoa Cakes with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lentil Quinoa Cakes with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Quinoa Cakes with Roasted Vegetables

Enjoy a savory blend of hearty lentils, fluffy quinoa, and oats, perfectly bound with eggs and spiced with herbs. These crispy cakes are paired with a vibrant medley of roasted carrots, zucchini, and bell pepper for a balanced meal that's both satisfying and wholesome.

NUTRITION

500kcal
Protein
28.1g
Fat
9.6g
Carbs
79.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked lentils (approx 172g)

0.5 cup cooked quinoa (approx 93g)

2 large eggs

0.33 cup rolled oats (approx 30g)

1 cup mixed roasted vegetables (approx 100g)

Cooking spray

Salt, Pepper, Garlic Powder, Cumin, Parsley (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a medium bowl, combine the cooked lentils, cooked quinoa, eggs, and rolled oats. Season with salt, pepper, garlic powder, cumin, and chopped parsley. Mash lightly with a fork to bind the mixture while leaving some texture.

  • 3

    Gently fold in the mixed vegetables, reserving a few pieces for garnish if desired.

  • 4

    Scoop the mixture and form small patties. If the mixture feels too loose, let it rest for 5 minutes to allow the oats to absorb moisture.

  • 5

    Heat a non-stick skillet over medium heat and coat lightly with cooking spray. Cook the patties for about 3-4 minutes on each side until they become golden and crispy.

  • 6

    Alternatively, you can arrange the patties on a baking sheet lined with parchment paper and bake for 15-18 minutes, flipping halfway through.

  • 7

    Serve the crispy cakes warm with the remaining roasted vegetables on the side. Optionally garnish with extra parsley.