The following recipe for Italian-Style Lentil Patties with Cheese is from Reader Susan in Oregon. These are topped with either mozzarella or provolone cheese. Susan says: “I got this recipe from a friend who is on a vegan diet that cooks these at last once a week.”
Ingredients
- 3 cups dried lentils (brown, red, or green)
- 3 large eggs, lightly beaten
- 1 tablespoon dried minced onion
- 1 tablespoon dried parsley flakes
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 2 cups uncooked instant oatmeal
- 2 tablespoons canola oil
- 10 slices mozzarella cheese or provolone cheese
- Marinara sauce, warmed (optional)
Directions
- Rinse the lentils. Drain off that water.
- Soak them for at least eight hours with at least 1-inch of water over the top. Drain off that water completely.
- Cook lentils according to package directions; drain and cool slightly.
- In a large bowl, combine eggs and seasonings; stir in cooked lentils and oatmeal. Shape the mixture into ten 3/4-inch-thick patties.
- In a large greased or non-stick skillet, heat 1 tablespoon oil over medium heat.
- Cook patties in batches for 4-to-6 minutes on each side or until golden brown and a thermometer reads 160°, adding additional oil as needed.
- Top with cheese; cook 1-2 minutes longer or until cheese is melted.
SERVING
Serve with marinara sauce, if that suits yours taste.
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