By Team Reboot
It’s hard to find a truly successful veggie burger recipe. Some are too dry, while others are too mushy.
These red lentil and quinoa veggie patties are just right, with a pleasant spiciness from chipotle in adobo (add extra if you like it spicier). This recipe works best if you made the patties and let them refrigerate for two hours, or preferably overnight (they’ll hold their shape better). Serve in lettuce wraps, or on their own alongside a big helping of sauteed greens or veggies.
Quinoa — brown rice
Flaxseed — You can use one egg instead of the flax/water
Red lentils – brown lentils, split peas
Cilantro – parsley
Oat flour – wheat flour, rice flour
Fat: 3 g
Sodium: 229 mg
Carbohydrates: 34 g
Sugars: 4 g
Protein: 11 g