INGREDIENTS

3 tablespoons of leftover cook  lentils

4 tablespoons of leftover cook quinoa

2 tablespoons of leftover cook rice

One hand full of wash and shredded cabbage

One hand full of wash and finely chopped spinach

1 cup of sourgumflour

2 tablespoons of fresh lemon juice

1 teaspoon cumin seed

1/4  teaspoon turmeric

1 teaspoon red chili powder (optional)

1/4  cup sesame seed (optional)

1/4 cup coriander /or cilantro leaves wash and finely chopped

Some oil for cello fry

Salt to taste

METHOD

1: Take bowel and mix all ingredients in, lentils, quinoa, rice, cabbage, spinach, sourgumflour, mix all well then add lemon juice, cumin seed, turmeric powder, chili powder, sesame seed, and coriander mix all well and make all even size boll.

2: Put the pan on the stove medium-low heat, let get hot then add 2 tablespoons oil in the pan and let the oil get hot, make 6 or 8 bolls from a patties mixture, then make nice patties, put them in the pan, and let cook for about 5 minutes or until they get nice and golden brown, then turn over and let cook for 5 minutes or nice and golden brown finish all same way, then turn the stove off and make a sandwich

Here our patties are ready to let make the sandwich

Here is the rice cake                                                    Here we make the sandwich

1: we spread avocado spread /or coriander and mint chutney on the rice cake, then put patties on them then you can put a slice of tomato, cucumber, and some lettuce, then put another price on top of that.

Here are delicious, and different sandwich is ready to serve.

Note: for the coriander and mint chutney recipe go to www.veganrasoi.com, this is plant-based.

Note: vegan, allergy-friendly, gluten-free, dairy-free, nut-free.