Koftas de lentejas rojas, pardinas, soja texturizada y quinoa 
Red Lentil, Brown Lentil, Textured Soy, and Quinoa Koftas
Red Lentil, Brown Lentil, Textured Soy, and Quinoa Koftas
Cooking Instructions
- 1
First, soak the lentils, soy, and quinoa for 2 hours.
- 2
Drain the mixture and let it sit for about 10 minutes, pressing slightly to remove as much water as possible. Place everything in a pot or a flat-bottomed bowl, add the spices, and blend until you have a more or less homogeneous paste. Refrigerate for 1 hour to firm up.
- 3
Take the mixture out of the fridge, form it into small balls, and flatten them with your hands. If the mixture is too soft to handle, add a little flour (preferably fine). Coat the koftas in cornmeal (you can also use rice or chickpea flour). This helps them hold together when frying.
- 4
Once all are prepared, heat oil in a pan and fry the koftas. When done, place them on a plate with paper towels. They can also be baked. Serve with rice and vegetables, and enjoy!
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