Lentil and Zucchini Patties

Prepare the Lentil Base:
Grind the lentils into a fine flour using a coffee grinder or food processor.
In a mixing bowl, combine the lentil flour with 150–200 ml of boiling water. Stir well until a thick paste forms. Set aside to cool slightly.
Sauté the Onion:
Heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until golden and fragrant.
Prepare the Zucchini:
Grate the zucchini, place it in a clean kitchen towel, and squeeze out the excess juice.
Combine the Ingredients:
In the bowl with the lentil paste, add the sautéed onion, grated zucchini, salt, black pepper, fresh dill, sun-dried tomatoes, minced garlic, and almond flour.
Mix everything well until it forms a cohesive dough.
Shape the Patties:
Scoop small portions of the mixture (about 2 tablespoons each) and shape into patties.
Fry the Patties:
Heat refined olive oil in a skillet over medium heat.
Fry the patties for 2–3 minutes on each side until golden brown and crispy.
Serve:
Transfer to a plate lined with paper towels to remove excess oil. Serve warm with your favorite dipping sauce.
Serving Suggestions:

Serve with a side of fresh salad or coleslaw for a light meal.
Pair with tzatziki, yogurt dip, or a spicy tomato sauce.
Use as a filling in sandwiches or wraps with lettuce and avocado.
Cooking Tips:

Ensure you squeeze as much liquid as possible from the zucchini to avoid a watery mixture.
If the mixture feels too soft to shape, add a little more almond flour.
Fry in small batches to prevent overcrowding the skillet, which helps achieve crispier patties.
Nutritional Benefits:

Lentils: High in protein and fiber, supporting muscle health and digestion.
Zucchini: Low in calories and rich in vitamins A and C.
Almond Flour: A good source of healthy fats and vitamin E.
Dietary Information:

Vegan: Yes
Gluten-Free: Yes
High in Protein: Yes
Nutritional Facts (Per Patty, Approximate):

Calories: ~100
Protein: ~5 g
Carbohydrates: ~8 g
Fiber: ~2 g
Fat: ~5 g
Storage:

Refrigerate leftovers in an airtight container for up to 3 days.
Freeze the patties (cooked or uncooked) for up to 1 month. Reheat in a skillet or oven before serving.
Why You’ll Love This Recipe:
These patties are easy to prepare, packed with nutrition, and versatile for any meal. Their crispy exterior and flavorful interior make them a hit with both kids and adults. Perfect for a quick dinner or a healthy snack, these patties are a great addition to your recipe rotation.

Conclusion:
Lentil and Zucchini Patties are a delicious way to enjoy plant-based protein. With their fresh herbs, subtle garlic notes, and crispy texture, they’re sure to become a favorite. Whether you serve them as a main dish, appetizer, or snack, these patties are a crowd-pleaser that’s simple to make and packed with flavor.

Frequently Asked Questions (FAQs):

Can I use other lentils for this recipe?
Yes, red or green lentils work well. Just grind them into flour before use.
Can I bake the patties instead of frying?
Yes, bake at 375°F (190°C) for 20–25 minutes, flipping halfway through.
What can I use instead of almond flour?
Use chickpea flour or breadcrumbs as an alternative.
Are these patties freezer-friendly?
Absolutely! Store cooked or uncooked patties in the freezer for up to 1 month.
Can I add other vegetables?
Yes, grated carrots or finely chopped bell peppers are great additions.
What’s a good dipping sauce for these patties?
Try tzatziki, hummus, or a spicy sriracha mayo.
Are these patties suitable for kids?
Yes, they’re a healthy and tasty option for children. Adjust seasoning as needed.
Can I make this recipe nut-free?
Substitute almond flour with oat flour or chickpea flour.
How can I ensure the patties are crispy?
Ensure the oil is hot before frying and don’t overcrowd the skillet.
Can I use fresh tomatoes instead of sun-dried?
Fresh tomatoes might make the mixture wetter, so adjust the almond flour accordingly.