Name: Crispy Lentil Patties with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.6 cup Cooked Brown Lentils; 0.25 cup Cooked Quinoa; 4 tbsp Nutritional Yeast; 1.5 cups Broccoli Florets; 1 tsp Ground Flaxseed; 1/4 tsp Garlic Powder; 1/4 tsp Onion Powder

Crispy Lentil Patties with Quinoa and Roasted Broccoli

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

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Patties with Quinoa and Roasted Broccoli

Pan-seared lentil and quinoa cakes seasoned with savory nutritional yeast, served with oven-roasted broccoli florets for a satisfying crunch.

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NUTRITION

Protein

28.9g

Fat

4.6g

Carbs

53.2g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Cooked Brown Lentils

0.25 cup Cooked Quinoa

4 tbsp Nutritional Yeast

1.5 cups Broccoli Florets

1 tsp Ground Flaxseed

1/4 tsp Garlic Powder

1/4 tsp Onion Powder

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli florets with garlic powder and a pinch of salt, then roast for 15 minutes until the edges are slightly charred.
3
In a medium bowl, mash the cooked lentils with a fork until about half are broken down.
4
Stir in the cooked quinoa, nutritional yeast, ground flaxseed, and onion powder until a thick dough forms.
5
Shape the mixture into four small patties, pressing firmly so they hold together.
6
Heat a non-stick skillet over medium heat and cook the patties for 4 minutes per side until they develop a golden-brown crunch.
7
Plate the crispy patties alongside the roasted broccoli and enjoy immediately.