1. Soak the Lentils and Quinoa
Begin by soaking the red lentils and quinoa in cold water for about 4 hours. This helps to soften the ingredients, making them easier to blend and ensuring they cook evenly. After soaking, drain the quinoa and lentils thoroughly, ensuring there is no excess water.

2. Prepare the Mixture:
In a large mixing bowl, combine the soaked and drained red lentils and quinoa. To this mixture, add 1/2 cup of psyllium husk, which acts as a binding agent, helping the patties hold their shape during cooking.

Add the baking powder to the mixture—this will help to make the patties fluffier. Stir in the coconut milk, which adds moisture and a slight sweetness to the patties. You can adjust the amount of coconut milk depending on the consistency of the mixture; it should be thick but sticky enough to form patties.

3. Form the Patties:
With your hands, take small portions of the mixture and form them into small, round patties. The mixture should hold together well, but if it’s too sticky, you can add a little more psyllium husk or flour to help firm it up. Place the patties on a plate or baking tray lined with parchment paper to prevent them from sticking.

4. Cook the Patties:
Heat a few tablespoons of oil in a large skillet over medium heat. Once the oil is hot, carefully place the patties into the pan. Cook the patties for about 4-5 minutes on each side, or until they are golden brown and crispy on the outside. Flip them gently to avoid breaking.

If you prefer to bake them instead of frying, preheat the oven to 375°F (190°C) and bake the patties for about 20 minutes, flipping halfway through, until golden and crispy.

5. Serve:
Once the patties are cooked, remove them from the skillet and let them rest on a paper towel-lined plate to remove excess oil. Serve warm with a side of your favorite dipping sauce, such as a tangy yogurt dip, tahini, or a simple cucumber and tomato salad.

Nutritional Information (Approximate per serving, based on 4 servings):