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 these savory, crispy cakes made from hearty lentils and quinoa, perfectly paired with a medley of roasted red bell pepper and zucchini. The cakes are lightly seasoned with warm spices and bound with oats and eggs, creating a satisfying texture and rich flavor that makes each bite both nutritious and delicious.

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NUTRITION

602kcal
Protein
35.0g
Fat
14.5g
Carbs
86.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Lentils

1/2 cup cooked Quinoa

1 large Egg

1 large Egg White

1/4 cup Rolled Oats

1/4 medium Onion (chopped)

1 Garlic clove (minced)

1/2 tsp Ground Cumin

1/2 tsp Ground Coriander

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine the cooked lentils, cooked quinoa, egg, egg white, and rolled oats.

  • 3

    Finely chop the onion and mince the garlic; add them to the mixture along with ground cumin, ground coriander, salt, and pepper. Mix until well combined.

  • 4

    Gently fold in the chopped red bell pepper and zucchini.

  • 5

    Form the mixture into small patties or cakes.

  • 6

    Heat a non-stick skillet over medium heat and lightly brown the cakes for 2-3 minutes per side until they develop a crispy exterior.

  • 7

    Place the remaining chopped vegetables on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast in the oven for about 10-12 minutes until tender.

  • 8

    Serve the crispy lentil quinoa cakes warm alongside the roasted vegetables. Enjoy!

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 these savory, crispy cakes made from hearty lentils and quinoa, perfectly paired with a medley of roasted red bell pepper and zucchini. The cakes are lightly seasoned with warm spices and bound with oats and eggs, creating a satisfying texture and rich flavor that makes each bite both nutritious and delicious.

NUTRITION

602kcal
Protein
35.0g
Fat
14.5g
Carbs
86.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Lentils

1/2 cup cooked Quinoa

1 large Egg

1 large Egg White

1/4 cup Rolled Oats

1/4 medium Onion (chopped)

1 Garlic clove (minced)

1/2 tsp Ground Cumin

1/2 tsp Ground Coriander

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine the cooked lentils, cooked quinoa, egg, egg white, and rolled oats.

  • 3

    Finely chop the onion and mince the garlic; add them to the mixture along with ground cumin, ground coriander, salt, and pepper. Mix until well combined.

  • 4

    Gently fold in the chopped red bell pepper and zucchini.

  • 5

    Form the mixture into small patties or cakes.

  • 6

    Heat a non-stick skillet over medium heat and lightly brown the cakes for 2-3 minutes per side until they develop a crispy exterior.

  • 7

    Place the remaining chopped vegetables on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast in the oven for about 10-12 minutes until tender.

  • 8

    Serve the crispy lentil quinoa cakes warm alongside the roasted vegetables. Enjoy!