Incredibly Tasty Lentil Patties – Better Than Meat!

In a saucepan, combine the yellow lentils and 450 ml of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the lentils are soft and water is absorbed. Let the lentils cool down slightly.

Prepare the Vegetables:
While the lentils are cooking, grate the zucchini and chop the onion. Mince the garlic and finely chop the dried tomatoes.

Combine the Ingredients:
In a large mixing bowl, combine the cooked lentils, grated zucchini, chopped onion, minced garlic, dried tomatoes, olive paste, black pepper, cayenne pepper, and salt. Mix thoroughly. The mixture should hold together well but be slightly moist.

Add the Flour:
Gradually stir in the gluten-free flour until the mixture thickens and becomes firm enough to form into patties. If it’s too sticky, add a little more flour.

Form the Patties:
Using your hands, shape the mixture into small patties, about 2-3 inches in diameter.

Fry the Patties:
Heat vegetable oil in a frying pan over medium heat. Once hot, carefully place the patties into the oil. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Be careful not to overcrowd the pan; fry in batches if necessary.

Drain and Serve:
Once the patties are crispy and golden, remove them from the pan and place them on a paper towel-lined plate to drain any excess oil.

Serve and Enjoy:
Serve these lentil patties warm, with a side of your favorite sauce or in a sandwich with fresh greens. Enjoy the crispy, savory goodness!

Serving and Storage Tips: