These Yellow Lentil and Zucchini Patties are a delicious and nutritious option for a vegetarian meal. Packed with protein from the lentils, fiber from the zucchini, and a burst of flavor from sun-dried tomatoes and olives, these patties are perfect as a main dish, in a sandwich, or as a side. They’re easy to make, and you can customize them with your favorite herbs and spices.

 

Full Recipe:

Ingredients

• Yellow Lentils: 7 oz (200g)
  Yellow lentils are high in protein and fiber, making them an excellent base for these patties. They have a mild flavor that pairs well with a variety of seasonings.
• Water: 16 fl oz (450ml)
  Used for cooking the lentils until they are tender.
• Zucchini: 1 medium-sized (about 7 oz | 190g)
  Zucchini adds moisture and a subtle flavor to the patties. It’s also a good source of vitamins and minerals.
• Onion: 1, chopped
  Onions provide a savory base and enhance the overall flavor of the patties.
• Garlic: 1 clove, minced
  Garlic adds a punch of flavor and is packed with health benefits.
• Almond Meal: 3 oz (85g)
  Almond meal helps bind the patties together while adding a nutty flavor and a boost of healthy fats.
• Sun-Dried Tomatoes: 6, chopped
  Sun-dried tomatoes add a concentrated burst of flavor and a slight chewiness that contrasts nicely with the other ingredients.
• Olives: About 10, chopped
  Olives contribute a salty, briny flavor that enhances the overall taste of the patties.
• Salt and Black Pepper: To taste
  Essential for seasoning and bringing out the flavors of the ingredients.
• Korean Chili Flakes (Gochugaru): 1/2 tsp
  These chili flakes add a mild heat and a unique flavor to the patties, but you can adjust the amount based on your spice preference.

Instructions

1. Cook the Lentils:

• 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.

2. Prepare the Vegetables:

• 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.

3. Make the Patty Mixture:

• 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.

4. Shape the Patties:

• 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.

5. Cook the Patties:

• 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.

6. Serve:

• 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.

Nutritional Information (Per Serving):

• Calories: 180 kcal
• Protein: 7g
• Carbohydrates: 20g
• Fat: 8g
• Fiber: 5g
• Sugar: 3g

Tips for Success

1. Binding the Patties: If your mixture seems too wet and the patties are not holding together well, you can add more almond meal or a tablespoon of flour to help bind them.
2. Make-Ahead Option: These patties can be prepared ahead of time and stored in the refrigerator for up to 2 days before cooking. They also freeze well, so you can make a big batch and have a healthy meal ready to go whenever you need it.
3. Serving Suggestions: These patties are delicious served with a side salad, in a wrap with fresh veggies, or with a dollop of yogurt or tzatziki on top. They also pair well with a variety of sauces, such as tahini, hummus, or a spicy tomato chutney.
4. Customizing the Recipe: Feel free to experiment with the ingredients. You can add other vegetables like grated carrots or spinach, or try different herbs and spices to suit your taste. If you prefer a stronger flavor, consider adding some cumin, smoked paprika, or fresh herbs like parsley or cilantro.
5. Crispier Patties: For extra crispy patties, try baking them in the oven at 375°F (190°C) for about 20-25 minutes, flipping them halfway through, instead of pan-frying.

Frequently Asked Questions

1. Can I use a different type of lentil?
   • Yes, you can use red or green lentils if you prefer. However, yellow lentils have a milder flavor and cook down to a softer texture, which works well for these patties.
2. Are these patties gluten-free?
   • Yes, this recipe is gluten-free as long as you use almond meal and ensure that your other ingredients, like spices and sun-dried tomatoes, are gluten-free.
3. What can I use instead of almond meal?
   • If you have a nut allergy or prefer not to use almond meal, you can substitute it with oat flour, breadcrumbs, or ground flaxseed.

Final Thoughts

These Yellow Lentil and Zucchini Patties are a fantastic option for a wholesome, plant-based meal. They are easy to make, full of flavor, and incredibly satisfying. Whether you’re looking to add more vegetarian options to your diet or just want to try something new, these patties are a delicious and nutritious choice. Give them a try, and they might just become a new favorite in your meal rotation!