Whole Food Lentil & Quinoa Breakfast Patties

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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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