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Italian Herb Lentil Patties with Mozzarella

Ingredients

3 cups dried lentils, rinsed

3 large eggs, lightly beaten

1 tablespoon dried minced onion

1 tablespoon dried parsley flakes

1 teaspoon dried basil

1 tablespoon dried parsley flakes

1 teaspoon salt

1/2 teaspoon dried thyme

1/4 teaspoon pepper

8 packets instant plain oatmeal (about 2 cups)

2 tablespoons canola oil

10 slices part-skim mozzarella cheese or provolone cheese

Marinara sauce, warmed, optional

Preparation 

1. Cook lentils according to package directions; drain and cool slightly.

2. In a large bowl, combine eggs and seasonings; stir in cooked lentils and oatmeal. Shape into ten 3/4-in.-thick patties.

3. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Cook patties in batches 4-6 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. If desired, serve with marinara sauce.

Note: 

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Nutrition Facts

Servings per Recipe:

10.00

Calories

416.00

Fat

12

g

Sodium

517.00

mg

Total Carbohydrates

54.00

g

Fiber

9.00

g

Protein

26.00

g