Ingredients:
7 oz (200g) yellow lentils
16 fl oz (450ml) water
1 medium-sized zucchini (about 7 oz | 190g), grated
1 chopped onion
1 minced garlic clove
3 oz (85g) almond meal
6 sun-dried tomatoes, chopped
About 10 olives, chopped
Salt and black pepper, to taste
1/2 tsp Korean chili flakes (gochugaru)
Olive oil, for cooking
Directions:
Cook the Lentils:
Place 7 oz (200g) dried yellow lentils into a pot.
Add 16 fl oz (450ml) water.
Simmer for 30 minutes until the lentils are soft and cooked.
Prepare the Zucchini:
Grate 1 medium-sized zucchini.
Place the grated zucchini in a fine mesh sieve.
Add a pinch of salt, mix, and set aside for 5 minutes to drain excess water.
Sauté the Onion and Garlic:
Sauté 1 chopped onion in a lightly oiled pan for about 3 minutes until translucent.
Add 1 minced garlic clove and cook for another minute.
Mix Ingredients:
In a large mixing bowl, combine the cooked lentils and sautéed onion and mash together.
Add 3 oz (85g) almond meal.
Add the grated zucchini (after squeezing out excess water).
Add the chopped sun-dried tomatoes and olives.
Season with salt, black pepper, and 1/2 tsp Korean chili flakes. Mix well.
Form the Patties:
Lightly oil a frying pan.
Shape the lentil mixture into balls, then flatten into circles to form patties (about 2 oz | 60-70g each).
Cook the Patties:
Cook the patties over medium heat with the lid on for about 5-7 minutes on each side, or until golden brown.
Serve:
Serve these delicious lentil patties with dairy-free yogurt, salsa, or your favorite sauce.
Enjoy hot or cold. They are delicious either way!
Yellow Lentil Patties
