Cook Lentils: Place 7oz | 200g | 1 cup yellow lentils in a pot.

Add 16fl oz | 450ml | 2 cups water and simmer for 30 minutes, until tender.

Prepare Zucchini: Grate 1 medium zucchini and place it in a fine mesh sieve.

Sprinkle with a pinch of salt, mix, and set aside for 5 minutes to draw out excess moisture.

Sauté Onions and Garlic: Sauté 1 chopped onion in a pan for 3 minutes until translucent.

Add 1 minced garlic clove and cook for an additional 1 minute.

Mix Ingredients: In a large mixing bowl, combine the cooked lentils, sautéed onion, and garlic.

Mash the mixture lightly with a fork or potato masher.

Add 3oz | 85g | 1 cup almond meal and grated zucchini.

Stir in the chopped sun-dried tomatoes, olives, black pepper, salt, and 1/2 tsp Korean chili flakes.

Form Patties: Shape the lentil mixture into 2oz | 60-70g balls, then flatten into patties.

Lightly oil a frying pan over medium heat.

Cook Patties: Place the patties in the pan and cook with the lid on for 5-7 minutes until golden brown.

Flip and cook the other side for another 5-7 minutes, still with the lid on.

Serve: Enjoy the patties hot or cold with a side of dairy-free yogurt, salsa, or your favorite sauce.