Lentil and Zucchini Patties are a delightful, protein-packed dish that’s perfect as a snack, appetizer, or main course. These patties combine the nutty flavor of lentils with the freshness of zucchini and a touch of garlic and dill for an irresistible treat. Easy to make and versatile, they’re ideal for both weeknight dinners and meal prep.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Ingredients:
Lentils (ground into flour): 200 g (1 cup)
Boiling water: 150–200 ml (2/3–3/4 cup)
Onion: 1, finely chopped
Olive oil: For frying
Zucchini: 1 medium (300 g/10.6 oz), grated and juice squeezed out
Salt: To taste
Black pepper: To taste
Fresh dill: 2 tablespoons, chopped
Sun-dried tomatoes: 2 tablespoons, chopped
Garlic: 2 cloves, minced
Almond flour: 80 g (3/4 cup)
Refined olive oil: For frying
Directions:
Continued on the next page
The Best Blooming Quesadilla Ring
Savoring Tuscany: Zuppa Toscana Soup Recipe
Miracle. Whoever drinks 1 tablespoon will never cough again
Marinated Cucumbers, Onions and Tomatoes
This recipe is better than most Chinese takeout versions
Strawberry Cheesecake Cinnabon Rolls with Pecans
If you ignore and do not stimulate this nerve, your bl00d sugar level will double.
Smoothie Ananas et Banane
Eggless and Baked Corn Pudding, Super Creamy
