Ingredients:

200g (7oz or 1 cup) red split lentils

200g (7oz or 1 medium) zucchini

1 onion

30g (1oz or 1 cup) parsley leaves, chopped

Zest of 1 lemon

1/2 tsp Korean chili flakes (or substitute with crushed red pepper flakes or cayenne pepper)

1/4 tsp turmeric powder

Salt, to taste

Oil for frying

Instructions:

Preparation:

Soak the red split lentils in water for 3 hours.

Meanwhile, cut the zucchini into sticks and place in a colander. Slice the onion, add to the zucchini along with 1/2 tsp of salt, mix well, and let sit for 15 minutes to draw out moisture.

Rinse and drain the lentils. Using a hand blender, mash the lentils until smooth.

Mix Ingredients:

Gently pat the zucchini and onion dry with paper towels to remove any excess moisture.

In a large bowl, combine mashed lentils, dried zucchini, onion, parsley, lemon zest, Korean chili flakes, turmeric powder, and salt to taste. Mix well to form a batter.

Cook:

Heat oil in a frying pan over medium heat.

Scoop about 1/4 cup of the lentil mixture into the hot oil and flatten it into a patty using a spatula.

Fry each patty for about 3 minutes on each side or until golden brown and crispy. Flip carefully to ensure even cooking.

Transfer cooked patties to a paper towel-lined rack to drain excess oil.

Serve:

Enjoy the patties hot or cold with dairy-free yogurt, salsa, or your favorite sauce. These patties are crispy on the outside and tender on the inside.