Sizzling Lentil And Quinoa Patties With Minted Yogurt Dip Recipe

About this recipe

Golden-crisp lentil and quinoa patties flavored with aromatic spices, served alongside a refreshing minted yogurt dip for a hearty and satisfying lunch.

Ingredients

• - Red Chilli Powder
• 100 g Quinoa
• 500 g Onion
• loose Ginger
• 100 g Garlic
• 1 Bunch Mint Leaves
• 250 ml Lemon Juice Concentrate
• 250g Green Chilli
• 50 g Cumin Powder
• - Coriander Powder
• 20 g Turmeric Powder
• - Rice Flour
• 100 g Salt
• 200 ml Mustard Oil
• 100g Greek Yogurt
• 1 kg Water Chestnuts
• - Masoor Dal

Instructions

1. 1. Rinse the red lentils and quinoa thoroughly under running water, then soak them in water for 30 minutes.
2. 2. Finely chop the onion, ginger, garlic, and green chilies, and set them aside for later use.
3. 3. Drain the soaked lentils and quinoa, then blend them coarsely in a mixer without adding water.
4. 4. In a mixing bowl, combine the lentil-quinoa mixture with chopped onion, ginger, garlic, green chilies, coriander leaves, and all the spices.
5. 5. Add the rice flour and salt to the mixture and mix well to form a thick dough-like consistency.
6. 6. Shape the mixture into small round patties, about 2 inches in diameter, ensuring they are evenly sized.
7. 7. Heat cooking oil in a non-stick pan over medium heat, then shallow-fry the patties until golden brown and crisp on both sides.
8. 8. While the patties are frying, blend the coconut yogurt, fresh mint leaves, and lemon juice until smooth to prepare the dip.
9. 9. Transfer the cooked patties onto a plate lined with a paper towel to drain excess oil.
10. 10. Serve the sizzling lentil and quinoa patties hot with the minted yogurt dip on the side.