Baked Green Lentil Patties

Ingredients

1. 1

   Cook the lentils in plenty of unsalted water for 20–25 minutes until tender but not mushy. Drain well and let them cool for 10 minutes.

   ⏱25 min
2. 2

   While the lentils cool, grate the courgette and place it in a clean kitchen towel. Squeeze out as much water as possible — this step is important or the patties will be too wet.

3. 3

   Preheat your oven to 200°C (180°C fan). Lightly brush a baking tray with the olive oil.

4. 4

   Blend the lentils briefly in a blender or food processor — just a few pulses so they're mostly broken down but still have some texture. Alternatively, mash roughly with a fork. Either way, avoid a completely smooth paste.

5. 5

   Add the squeezed courgette, garlic, egg, flaxseed, flour, parsley, dill, cumin, chilli flakes, salt and pepper. Mix well until everything comes together.

6. 6

   If the mixture feels too wet, add a little more flour one tablespoon at a time. It should hold its shape when pressed.

7. 7

   Shape into 10–12 small patties and place on the prepared tray. Press them down gently so they're about 1.5cm thick — this helps them cook evenly.

8. 8

   Bake for 30–35 minutes, flipping halfway, until golden and firm on both sides. Thicker patties may need the full 35 minutes.

   ⏱35 min
9. 9

   Serve warm with a side salad or a dollop of yoghurt.

Nutrition per serving