Instructions:
Put the crushed lentils in a bowl and cover them with hot water. Mix until it becomes thick and allow it to sit for a few minutes.
In a pan, warm up some olive oil on medium heat. Put the diced onion in the pan and cook it until it turns golden brown.
Put the shredded zucchini (with the liquid squeezed out), salt, pepper, chopped dill, sun-dried tomatoes, and minced garlic into the bowl with the cooked lentils. Stir thoroughly.
Mix the almond flour into the mixture and stir until everything is well mixed.
Shape the mixture into cutlets using your hands.
Warm up olive oil in a pan on medium heat. Cook the cutlets until they are golden brown on both sides.
Take the cutlets out of the pan and let them dry on paper towels.
Try these tasty vegan lentil and zucchini patties!
Time to prepare:
15 minutes to cook, 20 minutes total time, 150 calories per serving, and the recipe makes 4 servings.
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