YOUR SOLIN GENERATED RECIPE
Crispy Lentil Quinoa Cakes with Roasted Vegetables
Enjoy these delightfully crispy lentil quinoa cakes paired with a medley of roasted vegetables. The cakes feature a satisfying blend of hearty lentils, fluffy quinoa, and eggs, accented with a hint of grated Parmesan and aromatic herbs. The vibrant roasted zucchini, red bell pepper, and red onion, lightly drizzled with olive oil, provide a colorful, flavorful complement that makes this dish a wholesome, balanced meal.
INGREDIENTS
3/4 cup cooked green lentils (150g)
1/4 cup cooked quinoa (43g)
2 eggs (100g)
1/4 cup whole wheat breadcrumbs (30g)
1/4 cup grated Parmesan cheese (20g)
1 garlic clove
2 tbsp fresh parsley, chopped (8g)
1/2 medium zucchini (100g)
1/2 medium red bell pepper (75g)
1/4 medium red onion (40g)
1 tsp olive oil (5g)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Start by preparing the roasted vegetables: dice the zucchini, red bell pepper, and red onion. Toss them lightly with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly caramelized.
While the vegetables roast, in a large bowl, combine the cooked green lentils and quinoa. Mash them slightly with a fork to create a cohesive texture.
Add the eggs, whole wheat breadcrumbs, grated Parmesan cheese, minced garlic, and chopped parsley to the lentil-quinoa mixture. Season with salt and pepper.
Mix the ingredients thoroughly until well combined. Form the mixture into small, evenly sized cakes, pressing gently to ensure they hold together.
Heat a non-stick skillet over medium heat. Lightly spray with a bit of olive oil if desired. Cook the cakes for about 3-4 minutes on each side until they are golden brown and crispy on the outside.
Remove the cakes from the skillet and serve them alongside the roasted vegetables. Enjoy your balanced, protein-packed meal!