Mini Zucchini Parmesan Lentil Patties
This recipe is gluten free, egg free, nut free and vegetarian friendly
Ingredients
- 1/2 cup red lentils, uncooked rinsed
- 1 cup low sodium chicken or vegetable broth
- 1 small zucchini grated and squeeze of excess liquid
- 50g parmesan cheese grated
Instructions
- Add the lentils to a saucepan, cover with the broth
- Bring to a boil and then simmer until broth is almost absorbed. Turn off the heat, add lid and leave for approx 5 mins until lentils are cooked and have absorbed all the broth (it is important the lentils are not wet.
- Preheat oven to 180c or 350f
- Add the lentils to a bowl, along with the zucchini and parmesan.
- Form into mini patties (I got 10 from the mixture, you may get more or less depending on the size you make them)
- Place on a baking tray lined with parchment paper
- Bake for approx 25-30 mins until lightly golden.
- Serve with sides of choice
Notes
Variation: Try adding different cheeses or grated vegetables