Walburge P.
Crispy edges, soft inside. My husband had three.
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Zucchini Lentil Vegan Patties
Vegan gluten-free patties made from zucchini, carrot and cooked lentils bound with quinoa flour. A diabetic-friendly meat replacement pan-fried in olive oil.
4.0(3 reviews)
0 min prep / 0 min total
85 kcal
5g protein
1 serving
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 1 piecezucchini
- 1 piececarrot
- chives
- parsley
- potato
- salt
- sweet paprika
- black pepper
- saffron
- 200 glentils
canned or cooked
- garlic
- 3 tbspquinoa flour
- olive oil
Instructions
Grate zucchini, carrot and potato
Chop chives, parsley and garlic
Mix vegetables with salt, sweet paprika, black pepper and saffron
Add cooked lentils and quinoa flour
Knead into a patty mixture
Form into patties
Pan-fry in olive oil until golden on both sides
Rate This Recipe
3 reviews
Page 1 of 1, 3 reviews
Thekla R.
Drain the zucchini thoroughly — wet zucchini ruins the texture. Use a cloth to squeeze it dry, then let the lentil batter rest 15 minutes before shaping. My first batch fell apart because I skipped both steps. Second batch held together properly.
Josefine M.
Stays firm cold the next day. Good leftovers.
