Crispy outside, soft inside, these Lentil and Zucchini Cakes are such satisfying little bites of heaven! The flavors are simple but perfect with parmesan bringing a salty and nutty backdrop and oregano adding an herbaceous note. The scallion gives a mild onion flavor. But of course, the stars here are the meaty and earthy lentils and the fresh zucchini. Formed into a perfect cake and pan fried in just a bit of olive oil. They make a perfect main dish or side! #zucchinicakes #lentilrecipes #zucchinirecipes #vegetarian
Cook the lentils by adding 1/2 cup of uncooked lentils to 2 cups of water and 1 tsp salt. Bring the water up to a boil, then reduce the heat to lowest setting, cover and let cook for 15 minutes until tender.
While the lentils cook, finely slice the scallions. Using the large hole side of a grater, shred the zucchini. After it is all shredded, squeeze out and discard the excess water.
Drain the lentils and then transfer to a large bowl. Mash the lentils with a fork so that about 50% are mashed. Add the shredded zucchini, scallions, flour, parmesan, egg, salt, and pepper. Stir to completely combine. Note: If the mixture seems too thin, add additional flour, a little at a time, until it thickens up.
Divide the mixture loosely in the bowl into 8-9 equal large cakes or 16-18 small cakes.
Serve with my Mind-blowing Remoulade or a Sriracha and Mayo mixture.