This dish is an incredible dish for using leftovers. Made lentils or quinoa the day before? Made your juice in the morning? Brilliant! Toss them together for a quick and delicious evening meal.
This recipe makes a lot – freeze them and enjoy at a later time if needed!
Juice Pulp from making 1 Batch of Blood Pressure Lowering Juice
2 Cups of Quinoa, pre-cooked
3 Cups of Lentils, pre-cooked
1/2 Cup of Sunflower Seeds + 2 Tbsp
1 Tbsp Sunflower oil
1 Onion, diced
3 Medium Garlic Cloves, minced
1/4 Cup Flax Seeds
1/2 Tsp Salt
1 1/2 Tsp of the Spices of your Choice: Coriander, Cumin, Paprika, Curry, Smoked Paprika,…
(glutenfree) Flour as needed
Toast 1/2 Cup of Sunflower Seeds in a frying pan with no oil until golden.
Add them into a Food Processor together with Flax Seeds and grind to a fine Meal.
Sautèe onions and garlic in oil in a frying pan.
Process in Blender to a smooth yet slightly chunky consistency.
In a large bowl well combine all ingredients, adding in the sunflower – flax mix last.
Lt the batter sit for 10 minutes, while you preheat oven to 225°C/ 417°F/ 200°C with fan / 7 Gas Mark
Take a hand full of batter and shape into patties.
Oil and flour a pan and place patties in it.
Bake for 25-30minutes, until slightly crisp.