Deliciously Nutritious Quinoa-Mung Bean-Lentil Cutlets (Or Patties)

1. 1

   ["cook the mung beans and lentils together in about 3 cups salted water until tender, drain, set aside (this also freezes well for later use). cook quinoa in about 1 and 1/4 to 1/2 cups of water for about 15 minutes (should have none or very little liquid), drain and set aside.", "finely chop the herbs, then finely cube the 1/2 onion. fry the onion with 1-2 tsp of coconut oil and the turmeric until tender, and let it cool", "combine all of the above (in a bowl), including the sea salt & pepper (keep in mind the beans and quinoa were salted), cinnamon, three large organic eggs, chickpea (garbanzo bean) flour, and mix well, creating a ""paste"".", "fry the patties by spooning spoonfuls of the ""paste"" on to a skillet, and slightly flattening the top with the back of your spoon (with heated coconut oil in the pan) and frying about 2-3 minutes on each side (medium heat). you can also use your hands to make little balls that you flatten between your palms. if you want to serve the patties in buns use a larger spoon and use more paste to make a bigger patty. i served them with basil and tomato slices and a nice salad on the side-it was a good for you delicious meal!"]

* Per serving · 4 servings · Values may vary.