Delicious Lentil Feta Patties, gently fried up in the non-sticking pan with garlic

Ingredients

  • 1 can (400g) brown or green lentils, drained and rinsed well
  • 100g [[Feta]] cheese, crumbled
  • 2 medium eggs, beaten
  • 1 small onion, very finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh parsley or dill
  • 2-3 tablespoons chickpea flour (or oat flour) to help bind
  • Salt and freshly ground black pepper
  • Olive oil for frying .

Instructions

  • In a large bowl, lightly mash about half of the lentils with a fork or potato masher. You want some texture, not a complete paste.
  • Add the finely chopped onion, minced garlic, crumbled [[Feta]], and fresh herbs to the bowl. Mix to combine.
  • Pour in the beaten eggs and mix thoroughly.
  • Stir in the chickpea flour, one tablespoon at a time, until the mixture is firm enough to shape into patties.
  • Season with a little salt (feta is already salty) and plenty of black pepper.
  • Let the mixture rest for 10 minutes. This helps the flour absorb moisture and improves binding.
  • With damp hands, form the mixture into 6-8 small, firm patties.
  • Heat a tablespoon of olive oil in a large skillet over medium heat.
  • Carefully place the patties in the skillet and cook for 4-5 minutes per side, until golden brown and firm.
  • Serve warm, perhaps with a dollop of yogurt or a simple green salad.

Notes

  • The key here, as you noted, is the binder. The two eggs and the addition of chickpea flour should prevent the patties from falling apart.
  • Making the patties smaller and ensuring the oil is hot before you add them also helps them cook through and hold their shape.