Ingredients

• 1 cup cooked green lentils

• 1 cup cooked quinoa

• 1/4 cup rolled oats

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 tbsp Bragg’s Liquid Aminos (plus more to taste)

• 1 tsp smoked paprika

• 1/2 tsp cumin

• 2 tbsp ground flaxseed + 6 tbsp water (flax ‘egg’)

• 1/4 cup fresh parsley or cilantro, chopped

• Salt & pepper to taste

• Olive oil for baking or pan-frying

Method

1. Preheat oven to 375°F (190°C) - if baking

2. In a small bowl, mix flaxseed & water. Let sit for 5 minutes to gel.

3. In a large bowl, combine lentils, quinoa, oats, onion, garlic, spices, Bragg’s, & flax egg.

4. Mix thoroughly, then form into small patties or bite-sized balls.

5. Option 1 – Bake: Place bites on a lined baking sheet, drizzle lightly with olive oil, bake 20–25 minutes, flipping halfway.

   
   Option 2 – Pan-fry: Heat 1–2 tbsp olive oil in a skillet and cook bites 3–4 minutes per side until golden and crispy.