Directions

1. Place the quinoa and red lentils in a small saucepan with 3 cups of water. Set the saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover the pan, and cook about 15 minutes until the water is absorbed and quinoa and lentils are cooked. Remove from heat. (Note: this step can be done ahead of time.)
2. Meanwhile, combine the flaxseed meal and water, and set aside to thicken while you continue.
3. Heat the oil in a small pan over medium heat and add the onion and garlic. Add 1/4 tsp salt and sauté until onions are softened, 5 to 6 minutes. Place the mixture into a large bowl. Add lentils and quinoa to the bowl and using a potato masher or fork, mash together until a pasty mixture forms.
4. Stir in the flaxseed mixture, tomato paste, red bell pepper, cilantro, chipotle, cumin and remaining 1/4 tsp salt. Stir in the oats, and oat flour until well mixed.
5. Form the mixture into 6 equal patties, compacting them well with your hands as you form them. Place the patties on a baking sheet, cover them with plastic wrap and refrigerate for at least a few hours or overnight.
6. When ready to eat, preheat the oven to 400 degrees F or heat a griddle to medium-high heat. If baking, spray a baking sheet with nonstick cooking spray and place the patties on the sheet; cook 10 to 12 minutes until the patties are golden brown and crispy. Carefully flip the over and cook another 10 minutes. If using a griddle, heat 4-6 minutes per side or until slightly golden.