deliciously nutritious quinoa-mung bean-lentil cutlets (orĀ patties)

May 18, 2012
0 Ratings
  • Serves 4-6
Author Notes

growing up, when my mom asked us what we'd like for dinner, i'd often ask for "kotlet", which is the persian version of a meat and potato cutlet (flavored with onions, turmeric, cinnamon, and parsley, then breaded and fried). the "kotlet" is almost tastier cold or at room temperature than hot, and travels vey well. i think i've always favored it because i associate "kotlet" with travel and the family road trips we used to take (taking along wonderful kotlet sandwiches wrapped in flatbread with crunchy dill pickles, chopped parsley, and tomato slices). here, i've taken the persian cutlets and given them a healthier vegetarian twist. you could coat them in breadcrumbs if you'd like, but i didn't this time, and as you can see, they turned out beautifully. —cookingminette

What You'll Need
  • 1 cup cooked small beluga or green lentils
  • 1 cup cooked quinoa
  • 1 cup cooked mung beans
  • 3 large organic eggs
  • sea salt & freshly ground pepper to taste
  • 1 bunch (small bunch) fresh basil
  • 1 bunch (small bunch) flat leaf parsley
  • 1 bunch (small bunch) chives or green onions
  • 2 teaspoons turmeric
  • 1/2 yellow onion, finely cubed
  • 1 teaspoon cinnamon (optional)
  • 1/2 cup chick pea flour or organic whole wheat flour
  • 2-3 tablespoons organic unrefined coconut oil, or safflower oil
  1. cook the mung beans and lentils together in about 3 cups salted water until tender, drain, set aside (this also freezes well for later use). cook quinoa in about 1 and 1/4 to 1/2 cups of water for about 15 minutes (should have none or very little liquid), drain and set aside.
  2. finely chop the herbs, then finely cube the 1/2 onion. fry the onion with 1-2 tsp of coconut oil and the turmeric until tender, and let it cool
  3. combine all of the above (in a bowl), including the sea salt & pepper (keep in mind the beans and quinoa were salted), cinnamon, three large organic eggs, chickpea (garbanzo bean) flour, and mix well, creating a "paste".
  4. fry the patties by spooning spoonfuls of the "paste" on to a skillet, and slightly flattening the top with the back of your spoon (with heated coconut oil in the pan) and frying about 2-3 minutes on each side (medium heat). you can also use your hands to make little balls that you flatten between your palms. if you want to serve the patties in buns use a larger spoon and use more paste to make a bigger patty. i served them with basil and tomato slices and a nice salad on the side-it was a good for you delicious meal!

See what other Food52ers are saying.

  • Anna Pieta
    Anna Pieta
  • Kelsey

2 Reviews

Anna P. May 4, 2017
This was delicious! The patties were crispy on the outside and fragrant from the herbs. They were a satisfying meal accompanied by a side of ratatouille. My 12 year old ate them with hot sauce but I preferred a squeeze of fresh lemon juice. Thanks for sharing!
Kelsey March 3, 2017
I really want to make this, but this recipes has many flaws that make it hard to follow. First, it says 1 cup cooked _____ but doesnt indicate how much that is dry. Second, there are no instructions on how to cook the beans/lentils/quinoa - lid on, lid off? These are important factors. Next, it says "combine all above ingredients....okay, so do i put the 2-3 tbsp into the mixture too or is that for frying? Might be common sense to you but now i will have to google these things in order to make this recipe. Please fix these problems for easier user access!