Lentil and Zucchini Patties

Ingredients

• 200g yellow lentils
• 450ml water
• 1 medium size zucchini
• 1 chopped onion
• 1 minced garlic clove
• 85g almond meal
• 6 sun-dried tomatoes
• about 10 olives
• salt
• black pepper
• 1/2 tsp Korean chilli flakes

Method

1. Place 200g dried yellow lentils into a pot.
2. Add 450ml water and simmer for 30 minutes.
3. Grate the zucchini and place it in a fine mesh sieve.
4. Add a pinch of salt to the grated zucchini, mix, and set aside for 5 minutes.
5. Sauté the chopped onion for about 3 minutes until translucent.
6. Add the minced garlic clove to the onion and sauté briefly.
7. Add the cooked lentils and sautéed onion to a large mixing bowl and mash.
8. Add almond meal to the mashed mixture.
9. Add the grated zucchini to the mixture.
10. Cut the sun-dried tomatoes and chop the olives, then add them to the mixture.
11. Season with salt, black pepper, and Korean chilli flakes.
12. Lightly oil a frying pan.
13. Shape the lentil mixture into balls and flatten into patties weighing about 60-70g each.
14. Cook patties over medium heat with the lid on for 5-7 minutes.
15. Flip patties and cook with the lid on for another 5-7 minutes or until golden brown.
16. Serve patties with dairy-free yogurt, salsa, or your favorite sauce.