• 200 g cooked split lentils
• 200 g grated or finely chopped beetroot
• Small knob ginger
• 3-4 cloves garlic, finely chopped
• 2 teaspoons smoked paprika powder (I have found something in Alnatura called Rauchige Drecksau – that will have to do the job)
• 1/2 teaspoon turmeric
• salt to taste
• pepper to taste
• 200 g cooked quinoa
• 1 red onion, chopped
• 1 tablespoon chopped coriander
• 50 g ground pumpkin seeds
• 140 g gram flour (a.ka. besan, chickpea flour)

 

• In a food processor, blitz lentils, beets, spices and seasoning for a minute or two.
• In a mixing bowl, combine this with the cooked quinoa, chopped red onion, chopped coriander, garlic, ground pumpkin seeds, and gram flour. Mix well till it begins to hold together. Adjust seasonings.
• Refrigerate for one to two hours or so. This will make it easier to form the patties.
• Either fry in avocado oil on a pan for three to four minutes until golden on each side, or
• Brush each side lightly with avocado oil and bake in a single layer in the oven at 180 C for a total of 20 minutes, turning them over once while baking.

PS: In the photo is some cashew yoghurt stirred with the ground pumpkin seeds which I forgot to mix into the pattie mixture :-). That worked, and it ended up as an even more complete meal.

Also, the patties can be kept in the fridge for a couple of days as a convenient quick meal with a salad, or frozen.