Jul 09 2026
Restaurants›The Nash Restaurant & Off Cut Bar›Canadian Quinoa & Lentil Fritter, Toasted Oat Pistou Recipe

Canadian Quinoa & Lentil Fritter, Toasted Oat Pistou Recipe

Inspired by The Nash Restaurant & Off Cut Bar
Time40m
Serves4

Leffers' organic carrots, legumes, hearty greens (V) (GF)

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Fritter Ingredients

Toasted Oat Pistou Ingredients

Method

Fritter Preparation

  1. 1

    Cook Quinoa and Lentils

    Rinse quinoa and lentils under cold water. In a pot, combine quinoa with 2 cups of water and lentils with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until both are cooked and water is absorbed. Let cool.

  2. 2

    Mix Ingredients

    In a large bowl, combine the cooked quinoa, lentils, grated carrots, chopped greens, onion, garlic, beaten egg, almond flour, cumin, salt, and pepper. Mix well until combined.

  3. 3

    Form Fritters

    Using your hands, form the mixture into small patties or fritters, about 2 inches in diameter.

  4. 4

    Cook Fritters

    Heat olive oil in a skillet over medium heat. Cook the fritters for about 4-5 minutes on each side, until golden brown and crispy. Remove and drain on paper towels.

Toasted Oat Pistou Preparation

  1. 5

    Toast Oats

    In a dry skillet, toast the oats over medium heat until golden brown, about 5 minutes. Stir frequently to prevent burning.

  2. 6

    Blend Pistou

    In a food processor, combine the toasted oats, fresh basil, minced garlic, lemon juice, olive oil, and salt. Blend until smooth, adding water if necessary to reach desired consistency.

More from The Nash Restaurant & Off Cut Bar