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In a large mixing bowl, combine the soaked and drained red lentils and quinoa. To this mixture, add 1/2 cup of psyllium husk, which acts as a binding agent, helping the patties hold their shape during cooking.
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Add the baking powder to the mixture—this will help to make the patties fluffier. Stir in the coconut milk, which adds moisture and a slight sweetness to the patties. You can adjust the amount of coconut milk depending on the consistency of the mixture; it should be thick but sticky enough to form patties.
3. Form the Patties:
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With your hands, take small portions of the mixture and form them into small, round patties. The mixture should hold together well, but if it’s too sticky, you can add a little more psyllium husk or flour to help firm it up. Place the patties on a plate or baking tray lined with parchment paper to prevent them from sticking.
4. Cook the Patties:
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Heat a few tablespoons of oil in a large skillet over medium heat. Once the oil is hot, carefully place the patties into the pan. Cook the patties for about 4-5 minutes on each side, or until they are golden brown and crispy on the outside. Flip them gently to avoid breaking.
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If you prefer to bake them instead of frying, preheat the oven to 375°F (190°C) and bake the patties for about 20 minutes, flipping halfway through, until golden and crispy.
5. Serve:
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Once the patties are cooked, remove them from the skillet and let them rest on a paper towel-lined plate to remove excess oil. Serve warm with a side of your favorite dipping sauce, such as a tangy yogurt dip, tahini, or a simple cucumber and tomato salad.
Nutritional Information (Approximate per serving, based on 4 servings):
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