The theme of the month of March for RecipeRedux is…patties!  Check the link at the bottom of this post for all foods patti-fied and healthed-up…this goes wayyyy beyond a burger.

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As you may or may not know, I am a chia seed LOVER.  It’s one of the few foods I truly eat daily (usually ~1 Tbsp), in the form of smoothies, puddings, salads, or baked goods.  Their ability to gel (literally) with liquids makes them especially unique, and while I’ve heard they’re used that way as a vegan substitute for eggs, I’ve never tried it.  Since I wanted to do a light, herby patty (well HELLO spring, where have you been?) I decided to go the extra step and make them vegan by using chia to bind!

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These patties are best served over a salad – the binding power of eggs is second to none, and they wouldn’t stand up against being squashed in a bun, but given that the lentils and quinoa are carbohydrate-rich, a bun would be overkill in that department anyway.  They’re rich in protein (quinoa is a complete source!) and fiber (lentils have 16g per cup cooked!), and the herbs and lemon juice make them light but flavorful.  The spicy ginger dressing gives it an exotic kick – I’ll be keeping that recipe on hand to try with soba noodles in the future!

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Lemon & Scallion Patties with Spicy Ginger Dressing



  • 1 c cooked lentils
  • 1 c cooked quinoa
  • 2 Tbsp tahini
  • 2 Tbsp chia seeds + 6 Tbsp water
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cumin
  • 1/3 c spring onions, diced
  • 1/3 c fresh parsley, chopped
  • Juice of 1/2 lemon
  • dash of salt & pepper

In a small bowl, combine chia seeds and water, stirring every few minutes until gelled (about 5-10 minutes). In a mixing bowl, combine all ingredients and fold until evenly mixed with a spatula.  In a pan, heat 1 Tbsp olive oil on high.  Form 6 patties – batter will be sticky and packable – and place in oil.  Fry on each side for 5 minutes, or until browned.  Flip carefully! Serve over spinach and watercress, and add slices of avocado

Ginger dressing:


  • 2 Tbsp soy sauce
  • 1 Tbsp tahini
  • 1″ fresh grated ginger, or 1/2 tsp powdered ginger
  • 1/4 tsp red pepper flakes or powder
  • 1/2 tsp garlic powder
  • Juice of 1/2 lemon
  • 1/4 c olive oil

Whisk together all ingredients except oil.  When blended, add oil while whisking to incorporate.