Begin by rinsing the yellow lentils under cold water. Place them in a saucepan with 16 fl oz (450ml) of water. Bring the water to a boil, then reduce the heat and simmer the lentils for about 15-20 minutes, or until they are soft and most of the water has been absorbed. Once cooked, drain any excess water and set the lentils aside to cool.

While the lentils are cooking, wash the zucchini and grate it using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture. This step is crucial to prevent the patties from becoming too wet and falling apart.

Chop the onion and mince the garlic. Chop the sun-dried tomatoes and olives into small pieces.

In a large mixing bowl, combine the cooked lentils, grated zucchini, chopped onion, minced garlic, almond meal, sun-dried tomatoes, and olives. Mix everything well until all the ingredients are evenly distributed.

Season the mixture with salt, black pepper, and the Korean chili flakes (gochugaru). Adjust the seasoning to your taste, keeping in mind that the olives and sun-dried tomatoes add some saltiness to the mixture.

With your hands, form the mixture into patties of your desired size. You should be able to make about 8-10 patties, depending on how large you want them.

Heat a tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the patties in the skillet. Cook the patties for about 3-4 minutes on each side, or until they are golden brown and crispy. You may need to cook them in batches depending on the size of your skillet.

Once the patties are cooked, transfer them to a plate lined with paper towels to absorb any excess oil. Serve the patties hot, garnished with fresh herbs or a squeeze of lemon juice if desired.