Italian Herb-Lentil Patties with Mozzarella

Name: Italian Herb-Lentil Patties with Mozzarella
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 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

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

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.