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Prep time
10 hours 10 minutes
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Cook time
45 minutes
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Serves
2
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Ingredients
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4 cups
Vegetable Stock
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1/2 cup
quinoa
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1/4 cup
lentils
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1/8 cup
oats
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1/2
white onion, finely chopped
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4
sun dried tomatoes, chopped
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1/4 teaspoon
turmeric
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1/4 teaspoon
coriander powder
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2 teaspoons
curry powder
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1 pinch
red chili powder
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Salt & pepper, to taste
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2
stalks mint
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1 handful
coriander
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1
lime, quartered
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1 cup
yogurt (skip if vegan)
Directions
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In a heated pot, cook the quinoa, lentils, oats and onions in chicken stock.
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Add in the remaining veggie patty ingredients and cook on medium heat for 20-30 minutes, till quinoa is cooked through. If required, add extra water to continue cooking. Then let cool.
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Meanwhile, preheat your oven to 180C, and prepare your patties. Use a shaper/mold for consistency.
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Bake on a lined baking tray for 25 minutes. Remove from heat and let cool for a few minutes before serving.
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Serve the veggie patty with a squeeze of lime topped with mint leaves, with a side of yogurt.
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