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Italian Herb-Lentil Patties with Mozzarella

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

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

Directions

  • Cook lentils according to package directions; drain and cool slightly.
  • In a large bowl, combine eggs and seasonings; stir in cooked lentils and oatmeal. Shape into ten 3/4-in.-thick patties.
  • 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.
Nutrition Facts
1 patty: 416 calories, 12g fat (4g saturated fat), 74mg cholesterol, 517mg sodium, 54g carbohydrate (2g sugars, 9g fiber), 26g protein.
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Reviews

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  • Elizabeth
    Apr 22, 2020

    What type of lentils should I use? Thanks