Italian Herb-Lentil Patties with Mozzarella
TOTAL TIME: Prep: 50 min. Cook: 10 min./batch
YIELD: 10 servings.
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
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3 cups dried lentils, rinsed
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3 large eggs, lightly beaten
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1 tablespoon dried minced onion
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1 tablespoon dried parsley flakes
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1 teaspoon dried basil
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1 teaspoon salt
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1/2 teaspoon dried thyme
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1/4 teaspoon pepper
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2 cups uncooked instant oatmeal
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2 tablespoons canola oil
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10 slices part-skim mozzarella cheese or provolone cheese
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Marinara sauce, warmed, optional
Directions
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1.
Cook lentils according to package directions; drain and cool slightly.
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2.
In a large bowl, combine eggs and seasonings; stir in cooked lentils and oatmeal. Shape into ten 3/4-in.-thick patties.
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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.
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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