For WLS patients protein is essential. A lot of times protein can be very hard to digest, which makes it difficult to find the right protein options. A big misconception is that dairy products provide enough protein, which is incorrect. Even if the dairy product has protein in it, the amount that will actually absorb is minimal. It is crucial to hit your daily protein goals, not just in the weight loss period, but also afterwards to maintain your weight and to have energy during the day. I have had issues over the years digesting heavy proteins, such as; chicken, beef, and eggs. My Barriatric Dietian suggested to incorporate those proteins in quiches/casseroles instead of eating them on their own. This has really helped me reach my daily protein goals without feeling sick after eating. Daily Protein Intake is important for anyone, not just WLS patients. In this recipe you will find an easy three step recipe for Protein Patties with Quinoa, Lentils, and Veggie.
Step One: Preparing the Ingredients
This step is super easy. All that you will need is a large pan or bowl, and your pattie ingredients. To make the process easier and faster, you can use pre-bagged or frozen veggies, lentils, and quinoa. This will speed up the process and make it easier to put together. If you can not find frozen items, or you prefer making it from scratch you can do that as well. All you will need for this recipe is; quinoa, lentils, veggies (of your choice), eggs, bread crumbs, flour, and seasoning (any of your choice). You can also add any type solid cheese to the mixture such as; goat cheese, ricotta, or feta cheese. I personally chose to add feta cheese because I have found that it keeps its shape after cooking, and works the best with the ingredients in the patties.
It is so simple and easy to put together. If you choose to use frozen ingredients there is no need to defrost them. If you choose to make the quinoa and lentils from scratch, I would recommend cooking the quinoa for around 10 minutes instead of 15, to prevent it from getting dry in the oven afterwards. The lentils I would recommend cooking until they are soft. Otherwise, the lentils will be too crunchy and hard after cooking in the oven.
Ingredients in the patties (without the feta cheese).
Step Two: Creating the Mixture and Forming the Patties
All you will need to do to create these delicious patties is mix all your ingredients together (until it forms an even paste like texture), and form patties in the size of your choice. I personally chose to make small patties. This recipe makes a lot of patties, so I froze most of them after cooking.
Patty mixture after mixing together: added feta cheese
Formed Patties: Before Cooking
Step Three: Bake your Patties and Enjoy!!!
The last and final step is of course the easiest. After you have set your patties on a greased or lined pan, all that is left is to bake them. Bake the patties on 180 degrees for a total of 15 minutes. After 7 minutes make sure to flip the patties so that both sides get golden brown. Do not over cook them, if you do they will have a rubber and hard consistancy. You can freeze the patties and take them out as you need them.
Patties: After Cooking
Recipe
Ingredients:
*Package of quinoa and lentils with sweet potato and cauliflower OR 1 c quinoa, 1 cup lentils, and 1 c veggies of your choice
*2 sweet potatoes peeled, cubed, and cooked
*3 eggs
*1/2 c bread crumbs
*3 tbs all purpose white flour
*1-2 tbs of each dried spice (oregano/basil/greek seasoning/salt/pepper/rosemary)
*1/2 c feta cheese
Recipe Instructions:
*Take all of your ingredients and mix them together until a paste like texture is created.
*Make patties to the size of your choice.
*Line or grease a baking sheet or pan.
*Place your patties on the baking sheet or pan and bake at 180 degrees for 15 minutes. After 7 minutes flip the patties so that both sides become golden brown.
*Serve and Enjoy!
(The recipe makes around 36 patties. You can either keep them in the fridge for up to five days, or freeze them and take them out as needed.)
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