Ingredients
1/4 cup red lentils, 1/2 cup quinoa, 1/2 cup almond flour, 1/3 cup pasta sauce,(I just eyeball technically) 2 flax eggs (2 tbl ground golden flax seeds mixed with 5 tbl hot water). 1 tablespoon italian seasoning, 2 tsp garlic powder, 2 tsp onion powder, 3/4-1 tsp salt, 1/4 tsp pepper. Optional : 1/3 cup nutritional yeast.
First cook the lentils and quinoa in the same pot with 1 1/2 cups of water. Takes about 15-20 minutes. Done when the water is mostly absorbed. Put it in the fridge to cool. I have done this the day before or in the morning to have it ready for when I am ready to cook.
Place the lentils/quinoa in a bowl with all the ingredients except for the flax eggs and mix. Then add the flax eggs and knead the mixture with your hands. Should be a sticky but manageable “dough”. I then will roll them into balls for veggie balls or into patties for veggie patties. I bake them in the oven at 375 for 15-20 minutes on one side and then flip. I know they are ready to turn when the bottoms turn golden brown. They then go back in the oven for 10 minutes or when the tops are firm and not sticky. Remember you can adjust your own seasoning after you mix it all since you can safely taste it before putting it in the oven. I use less salt and pepper than most.
You can pan fry them too, but baking is a little healthier.