Italian Herb-Lentil Patties with Mozzarella

Italian Herb-Lentil Patties with Mozzarella

Ingreadient:

• 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 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 2 cups uncooked instant oatmeal
• 2 tablespoons canola oil
• 10 slices part-skim mozzarella cheese or provolone cheese
• Marinara sauce, warmed, optional

Directions :

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.