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Lentil Zucchini Herb Patties (Vegan, Skillet)
Savory lentil patties with squeezed zucchini, caramelized onion, dill, sun-dried tomatoes and garlic. Vegan, high-protein and pan-fried until golden.
20 min prep / 40 min total
325 kcal
13.7g protein
4 servings
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Ingredients
Ingredients updated to metric measurements
- 200 glentils
ground in a coffee grinder
- 175 mlboiling water
- 1onion
- olive oil
- 300 gzucchini
grated and squeezed
- salt
to taste
- black pepper
- dill
- sun-dried tomatoes
- garlic
Instructions
Grind 200g lentils to a flour and pour over 150-200ml boiling water until thickened; rest to soak.
Saute 1 chopped onion in olive oil until golden.
Grate 300g zucchini and squeeze out the juice.
Mix the soaked lentils with the zucchini, onion, salt, black pepper, dill, sun-dried tomatoes and garlic.
Shape into patties and pan-fry until golden on both sides.
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