Lentil-zucchini patties

Savory, lemony lentil patties with zucchini, garlic, and herbs. Crisp outside and tender inside.

Makes: About 10 small patties

Ingredients

• 1 1/2 cups cooked lentils, well drained
• 1 medium zucchini, grated
• 1 egg
• 1/2 cup breadcrumbs, plus more if needed
• 1/4 cup grated Parmesan or crumbled feta
• 2 scallions, thinly sliced, or 1/4 small onion, finely chopped
• 1 garlic clove, grated
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Zest of 1/2 lemon
• Salt and black pepper
• Olive oil, for frying

Instructions

1. Lightly salt the grated zucchini and let it stand for 10 minutes. Wrap it in a clean kitchen towel and squeeze it extremely dry.
2. Mash about two-thirds of the lentils, leaving the remainder whole for texture.
3. Combine the zucchini, lentils, egg, breadcrumbs, cheese, scallions, garlic, cumin, paprika, and lemon zest. Season with salt and pepper.
4. Rest the mixture for 10 minutes. If it still feels wet or will not hold its shape, mix in additional breadcrumbs 1 tablespoon at a time.
5. Form into about 10 small, fairly thin patties.
6. Heat a thin layer of olive oil in a skillet over medium heat. Cook the patties for about 4 minutes per side, until deeply browned and heated through.

Lemony Yogurt Sauce

Mix Greek yogurt with lemon juice, salt, and grated garlic or chopped dill.

Delicata Squash Variation

Replace the zucchini with about 1 1/2 cups finely grated raw delicata squash, including the edible skin. Do not salt or squeeze it. Begin with only 1/4 cup breadcrumbs, make thinner patties, and cook over medium-low heat for 5 to 6 minutes per side.

For Toddlers

Set aside a portion before salting heavily. Form small, thin patties and cook until tender throughout.