Green and Clean Pesto Lentil Patties

February 23, 2011 by Leanne Vogel August 25, 2017

These grain-free patties are made with lentils and quinoa flakes. Fantastic on their own, rolled up in a rice wrap, crumbled up over rice, or enjoyed like a burger.

Ingredients

• 1 1/3 cup dry green lentils
• 1 3/4 cup water

• 1 cup cilantro
• 1/2 cup cashews
• 1/3 cup olive oil
• handful spinach
• 1 clove garlic, minced
• 2 tablespoon lime juice
• 1 tablespoon jalapenos
• 1/2 teaspoon sea salt
• Freshly ground pepper, to taste

• 2 1/2 cup quinoa flakes – see note
• 1 medium zucchini, shredded
• 2 yellow potatoes, boiled and mashed

Lime Mayo Dressing

• 3/4 cup canola mayonnaise, egg-less canola mayonnaise or Nayonaise if vegan
• 1/4 cup cilantro, chopped
• 3 tablespoon lime juice

Instructions

1. Preheat oven to 375F
2. Combine water and lentils in a medium sized saucepan. Boil until water has absorbed and lentils are soft
3. Meanwhile, combine cilantro, cashews, oil, spinach, garlic, lime juice, jalapenos, salt and pepper in food processor. Pulse until fully combined and slightly creamy. Drop into large mixing bowl
4. Combine lentils, quinoa flakes, zucchini and potatoes in the large mixing bowl
5. Scoop about 1/3 cup of mix in your hand and pat down. Place on a parchment paper lined baking sheet and bake for 20-25 minutes
6. Meanwhile, combine all ingredients for lime mayo dressing.
7. Serve with vegetables and dressing!

Notes

Quinoa flakes: gluten free breadcrumbs or almond flour would work well

Nutrition Information Per Serving