YOUR SOLIN GENERATED RECIPE
Crispy Lentil Quinoa Cakes with Roasted Vegetables
Delight in these crispy, protein-packed lentil and quinoa cakes paired with a medley of roasted vegetables. The cakes offer a satisfying bite with a light crunch on the outside and tender texture inside, while the colorful vegetables add a sweet and savory roasted finish. A balanced meal that's both hearty and wholesome.
INGREDIENTS
1 cup cooked lentils
1/2 cup cooked quinoa
1 large egg
1/2 cup chopped red bell pepper
1/2 cup sliced zucchini
1/4 cup chopped red onion
1 tsp olive oil
2 tbsp chopped fresh parsley
Salt and black pepper to taste
PREPARATION
Preheat your oven to 400°F.
In a bowl, combine the cooked lentils, cooked quinoa, and beaten egg. Add in chopped fresh parsley and season with salt and pepper.
Gently mash the mixture with a fork or potato masher, leaving some texture intact. Form the mixture into small, evenly-sized patties.
Place the patties on a lightly greased baking sheet and bake for 15-20 minutes, flipping halfway through, until the cakes are crispy and golden on the edges.
Meanwhile, toss the chopped red bell pepper, sliced zucchini, and red onion in a small bowl with olive oil, salt, and pepper. Spread them out on a separate baking sheet.
Roast the vegetables in the oven for about 15 minutes or until they are tender and slightly caramelized.
Once both the cakes and vegetables are done, plate them together and serve warm.