Lentil Patties

Ingredients

• 1 cup (200g) red split lentils
• 1/2 a brown onion, diced
• 1 large (150g) grated zucchini, squeezed*
• 1 cup (100g) grated carrot
• 1/4 cup chopped parsley
• 1/2 cup breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Olive oil, to cook

Instructions

1. 1

   To cook red lentils, rinse them under running water to remove debris. Place lentils in a pot with 3 cups of water and 1/2 teaspoon salt. Bring to a boil and simmer for 15 minutes until tender and partially breaking apart. If there is still liquid in the pot afterwards, drain the lentils in a fine-meshed sieve.

2. 2

   Squeeze shredded zucchini of excess water with a paper towel. This is important, so don’t forget!

3. 3

   Preheat the oven to 180C/ 350F, line a sheet pan with parchment paper and lightly grease with oil.

4. 4

   Once the lentils are cooked and cooled, add them to a large bowl along with the onion, carrot, herbs, garlic, breadcrumbs and seasonings.

5. 5

   Form the mixture into 12 patties (about 1/4 cup each) and one-inch thick. Roll the mixture into a ball and gently flatten.

6. 6

   Place the patties on the baking sheet and spray the tops with oil. Bake for 30 minutes or until golden, flipping halfway.

7. 7

   Serve with your favourite dipping sauce and fresh lemon.