The following recipe for Italian-Style Lentil Patties with Cheese is from Reader Susan in Oregon. These are topped with either mozzarella or provolone cheese. Susan says: “I got this recipe from a friend who is on a vegan diet that cooks these at last once a week.”
- 3 cups dried lentils (brown, red, or green)
- 3 large eggs, lightly beaten
- 1 tablespoon dried minced onion
- 1 tablespoon dried parsley flakes
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 2 cups uncooked instant oatmeal
- 2 tablespoons canola oil
- 10 slices mozzarella cheese or provolone cheese
- Marinara sauce, warmed (optional)
- Rinse the lentils. Drain off that water.
- Soak them for at least eight hours with at least 1-inch of water over the top. Drain off that water completely.
- Cook lentils according to package directions; drain and cool slightly.
- In a large bowl, combine eggs and seasonings; stir in cooked lentils and oatmeal. Shape the mixture into ten 3/4-inch-thick patties.
- In a large greased or non-stick skillet, heat 1 tablespoon oil over medium heat.
- Cook patties in batches for 4-to-6 minutes on each side or until golden brown and a thermometer reads 160°, adding additional oil as needed.
- Top with cheese; cook 1-2 minutes longer or until cheese is melted.
Serve with marinara sauce, if that suits yours taste.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!