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Lentil & Quinoa Breakfast Patties

kept bysixsenses5

2 1/2 cup lentils, soaked and cooked—start with 1 cup dry lentils (here are some tips)
1 cup quinoa, soaked and cooked—start with 1/2 cup dry quinoa (here are some tips)
1/2 red onion, chopped (here’s a tip)
1/3 cup carrot, chopped
2 tbsp ground golden flax
1 1/2 tsp fine ground sea salt
1 tsp paprika
3 cloves garlic, minced
1 tsp fennel seed, roughly chopped
1 1/2 tsp sucanat
1 tbsp fresh sage, chopped fine
1 tbsp fresh marjoram, chopped fine
1/4 tsp red pepper flakes (feel free to add more to taste if you like more heat)
1 tsp fresh ground black pepper
3 tsp virgin, cold-pressed coconut oil



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