Crispy outside, soft inside, these Lentil and Zucchini Cakes are such satisfying little bites of heaven! Make these for an appetizer or main dish!
2 medium-large zucchini 2 cups grated ¼ cup scallion finely sliced 2 eggs 1 cup cooked lentils, drained ½ cup flour ½ cup parmesan freshly grated 1 teaspoon Dried Oregano 1 teaspoon ground black pepper 1 teaspoon salt 2 tablespoons Extra Virgin Olive oil
Cook the lentils and mash the lentils with a fork so that about 50% are mashed. Finely slice the scallions. Shred the zucchini on a grater. After it is all shredded, squeeze out and discard the excess water.
To the lentils, add the shredded zucchini, scallions, flour, parmesan, salt, and pepper. Stir to completely combine.
Mix in the egg and then divide the mixture loosely in the bowl into 8-9 equal large cakes or 16-18 small cakes.
Add oil to a large skillet, heat to medium, add pancakes and cook about 4-5 minutes on each side or until browned.