Cook the Lentils: Place 7 oz (200g) dried yellow lentils into a pot.

Add 16 fl oz (450ml) water.

Simmer for 30 minutes until the lentils are soft and cooked.

Prepare the Zucchini: Grate 1 medium-sized zucchini.

Place the grated zucchini in a fine mesh sieve.

Add a pinch of salt, mix, and set aside for 5 minutes to drain excess water.

Sauté the Onion and Garlic: Sauté 1 chopped onion in a lightly oiled pan for about 3 minutes until translucent.

Add 1 minced garlic clove and cook for another minute.

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

Add 3 oz (85g) almond meal.

Add the grated zucchini (after squeezing out excess water).

Add the chopped sun-dried tomatoes and olives.

Season with salt, black pepper, and 1/2 tsp Korean chili flakes. Mix well.

Form the Patties: Lightly oil a frying pan.

Shape the lentil mixture into balls, then flatten into circles to form patties (about 2 oz | 60-70g each).

Cook the Patties: Cook the patties over medium heat with the lid on for about 5-7 minutes on each side, or until golden brown.

Serve: Serve these delicious lentil patties with dairy-free yogurt, salsa, or your favorite sauce.

Enjoy hot or cold. They are delicious either way!