Time: 1 hour
104g Dry Red Lentils
1/2 Yellow Onion (finely chopped)
2 Garlic (clove, minced)
30g Dijon Mustard (divided)
2g Dried Parsley
2g Sea Salt
40g All Purpose Gluten-Free Flour
30g Maple Syrup
- Add the quinoa, lentils, and water to a pot over high heat. Bring the water to a gentle simmer then reduce heat, cover and cook for 12 to 15 minutes or until the water has absorbed, the quinoa is tender and the lentils are soft. Transfer the quinoa and lentils to a mixing bowl to rest until cool enough to handle.
- Meanwhile, add the onions and garlic to a non-stick pan with a splash of water. Heat over medium heat until the water starts to bubble then continue to cook for three to five minutes until the onions soften (adding more water as needed). Transfer the cooked onions and garlic to the same mixing bowl as the quinoa.
- Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
- Add half of the Dijon mustard, parsley, and salt and mix well. Stir in the flour one tablespoon at a time until soft dough-like consistency forms. Form the mixture into patties approximately three to four inches in diameter and place them on the prepared baking sheet. Bake for 25 to 28 minutes, carefully flipping halfway.
- Meanwhile, in a small bowl combine the maple syrup and the remaining Dijon mustard. Season with salt if needed. To serve, divide the fritters and maple dipping sauce between plates and enjoy!
Refrigerate in an airtight container for up to four days.
One serving is approximately five fritters.
Add other dried herbs and spices.
Serve it With:
Salad greens, roasted vegetables, or steamed vegetables.
No Maple Syrup:
Use honey or another liquid sweetener instead.