Imagine a mouthwatering dish that combines the protein-packed goodness of lentils, the fresh crunch of zucchini, and the irresistible flavor of Parmesan cheese - all in one perfectly crispy, golden-brown patty! These Mini Zucchini Parmesan Lentil Patties are not just a recipe; they're a culinary adventure that will transform your weeknight meals from ordinary to extraordinary. Whether you're a health-conscious foodie, a vegetarian looking for a satisfying meal, or simply someone who loves delicious, easy-to-make recipes, these patties are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup cooked lentils
- 1 medium zucchini, grated
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 egg, beaten
- 1 clove garlic, minced
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Prepare the zucchini by grating it using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture thoroughly.
- In a large mixing bowl, combine the cooked lentils, grated zucchini, grated Parmesan cheese, breadcrumbs, beaten egg, minced garlic, salt, and pepper. Mix ingredients well until they form a cohesive mixture.
- Using clean hands, shape the mixture into small patties approximately 2-3 inches in diameter and about 1/2 inch thick. Place the formed patties on a clean plate.
- Heat olive oil in a large non-stick skillet over medium heat. Ensure the oil is hot but not smoking.
- Carefully place the patties in the skillet, cooking for 3-4 minutes on each side until golden brown and crispy. Avoid overcrowding the pan, cook in batches if necessary.
- Transfer cooked patties to a paper towel-lined plate to drain excess oil and let them rest for 2-3 minutes before serving.
- Serve warm as an appetizer, side dish, or light main course. Optional: Garnish with fresh herbs or serve with a side salad or yogurt dip.
Tips
- Moisture is the Enemy: When preparing zucchini, make sure to squeeze out as much liquid as possible. The drier the zucchini, the better your patties will hold together and crisp up.
- Consistency is Key: If your mixture seems too wet, add a bit more breadcrumbs. If it's too dry, a splash of olive oil or an extra egg can help bind it.
- Chill Before Cooking: For firmer patties, refrigerate the mixture for 15-20 minutes before shaping and cooking.
- Use Medium Heat: Too high heat will burn the outside while leaving the inside undercooked. Medium heat ensures a perfect golden-brown crust.
- Don't Overcrowd the Pan: Cook in batches to ensure each patty gets crispy and evenly cooked.
- Make Ahead Friendly: These patties can be prepared in advance and stored in the refrigerator for up to 2 days, or frozen for future meals.
- Serving Suggestions: Pair with a cool tzatziki, fresh herb sauce, or a light salad for a complete and satisfying meal.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 12g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 45mg
