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1
Combine quinoa, red lentils, water and salt to taste (I used a rounded 1/2 teaspoon) in a saucepan and bring to a boil.
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2
Reduce heat, cover and simmer 15 to 20 minutes, until quinoa is tender and blond quinoa displays a thread, and lentils are just tender.
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3
Drain off any water remaining in the pot through a strainer, tapping strainer against the sink to remove excess water, then return quinoa and lentils to the pot.
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4
Cover pot with a towel, then return the lid and let sit undisturbed for 15 minutes.
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5
Skin sweet potatoes and place in a large bowl.
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6
Mash with a fork.
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7
Add spinach and mash together (I use my hands for this).
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8
Add quinoa and lentils, feta, mint, chives, lemon juice, and salt and pepper to taste.
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9
Mix together well.
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10
Mixture will be moist.
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11
Take up about 1/3 cup of the mixture and form into a ball (you can wet your hands to reduce sticking).
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12
Roll the ball in the panko or chickpea flour, then gently flatten into a patty.
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13
Set on a plate and continue with the rest of the mixture.
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14
Refrigerate uncovered for 1 hour or longer (the longer the better).
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15
When youre ready to cook, place a rack over a sheet pan.
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16
Heat 2 tablespoons oil in a 12-inch, heavy nonstick frying pan over high heat.
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17
Swirl the pan to coat with the hot oil.
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18
Lower heat to medium.
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19
Place 4 to 5 patties in the pan (do not crowd), and cook until well browned on one side, about 4 minutes.
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20
Turn and brown for about 4 more minutes.
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21
Remove to rack.
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22
Heat remaining oil in the pan and cook remaining patties.
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23
Keep patties warm in a low oven until ready to serve.
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24
Serve with a salad and your choice of toppings, such as the usual (ketchup, mustard, relish), or yogurt raita, garlic yogurt, or chutney.
