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Italian Herb-Lentil Patties with Mozzarella Recipe
Italian Herb-Lentil Patties with Mozzarella Recipe photo by Taste of Home
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Italian Herb-Lentil Patties with Mozzarella Recipe

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My family has requested this meatless recipe over and over again. It is simple to prepare and even meat lovers like it.—Geri Lucas, Oldsmar, Florida
TOTAL TIME: Prep: 50 min. Cook: 10 min./batch
MAKES:10 servings
TOTAL TIME: Prep: 50 min. Cook: 10 min./batch
MAKES: 10 servings

Ingredients

  • 3 cups dried lentils, rinsed
  • 3 large eggs, lightly beaten
  • 1 tablespoon dried minced onion
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 8 packets instant plain oatmeal (about 2 cups)
  • 2 tablespoons canola oil
  • 10 slices part-skim mozzarella cheese or provolone cheese
  • Marinara sauce, warmed, optional

Nutritional Facts

1 patty: 416 calories, 12g fat (4g saturated fat), 74mg cholesterol, 517mg sodium, 54g carbohydrate (2g sugars, 9g fiber), 26g protein.

Directions

  1. Cook lentils according to package directions; drain and cool slightly.
  2. In a large bowl, combine eggs and seasonings; stir in cooked lentils and oatmeal. Shape into ten 3/4-in.-thick patties.
  3. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Cook patties in batches 4-6 minutes on each side or until golden brown and a thermometer reads 160°, adding additional oil as needed. Top with cheese; cook 1-2 minutes longer or until cheese is melted. If desired, serve with marinara sauce. Yield: 10 servings.
Originally published as Italian Herb-Lentil Patties with Mozzarella in Light Recipes 2015, p37

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


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