Golden Red Lentil and Zucchini Patties with Cumin Tomato Sauce

Instructions

1. 1

   Place the red lentils in a saucepan with 480 ml (2 cups) water. Bring to a boil over medium-high heat, then reduce the heat. Cook for 12 to 15 minutes, until the lentils are tender and the water is almost absorbed. If preferred, you can also do this in the oven at 350°F (175°C) in a covered oven-safe dish, but stovetop cooking is more practical for this recipe.

2. 2

   While the lentils cook, grate the zucchini and squeeze it with your hands or a clean towel to remove excess moisture. Finely chop the onion and garlic, and chop the parsley.

3. 3

   Transfer the cooked lentils to a large bowl and lightly mash them with a fork. Add the grated zucchini, onion, oats, beaten egg, half of the garlic, 1/2 teaspoon cumin, 1/2 teaspoon sweet paprika, 1/2 teaspoon salt, and the black pepper. Mix well and let it rest for 5 minutes so the oats absorb some moisture.

4. 4

   Shape the mixture into 8 even patties, pressing firmly with your hands so they hold together during cooking.

5. 5

   Heat 1 tablespoon oil in a large skillet over medium heat. Once hot, cook the patties in batches for 4 to 5 minutes per side, until golden and firm. If you prefer to finish them in the oven, transfer them to a tray and bake for 8 to 10 minutes at 400°F (200°C) after the initial sear.

6. 6

   For the sauce, heat the remaining tablespoon of oil in a small saucepan or skillet. Add the rest of the garlic and cook for 30 seconds. Stir in the crushed tomato, remaining cumin, remaining sweet paprika, remaining salt, and the sugar if using. Cook over low heat for 6 to 8 minutes, stirring, until the sauce thickens slightly.

7. 7

   Serve the patties hot with the cumin tomato sauce on top or on the side, and finish with the chopped fresh parsley.