Spiced Lentil and Quinoa Breakfast Patties

1. Prepare the Patty Base

1. Tip the drained lentils into a large mixing bowl. Mash about half of them with a fork or potato masher to create a sticky binder while leaving some whole for texture.
2. Add the pre-cooked quinoa, finely diced red onion, minced garlic, chopped fresh herbs, ground cumin, smoked paprika, ground coriander, chili flakes, salt, and black pepper to the bowl.
3. Add the beaten egg and rolled oats. Stir everything together until well combined. Let the mixture rest for 5 minutes so the oats can absorb excess moisture and hold the mixture together.

2. Shape the Patties

1. Divide the mixture into 6 equal portions (roughly palm-sized).
2. Firmly press each portion between your hands to compact it, then shape into round patties about 1.5 cm (1/2 inch) thick.

3. Pan-Sear the Patties

1. Heat 1 to 2 tablespoons of oil in a large non-stick skillet over medium heat.
2. Place the patties in the pan, ensuring they are not overcrowded (cook in two batches if needed).
3. Fry undisturbed for 4 to 5 minutes until the bottoms are deep golden-brown and crisp.
4. Gently flip with a thin spatula and cook for another 3 to 4 minutes until warmed through and crisp on both sides.

4. Serve

1. Transfer the hot patties to plates.
2. Serve immediately with a spoonful of cool Greek yogurt, a squeeze of fresh lemon juice, and an optional fried or poached egg on top.