These lentil patties are eggless, healthy, easy to make, and delicious! Perfect when you only have 15 minutes to cook, but still want a hearty and satisfying meal.

1 cup cooked lentils, drained (see notes)
1/2 cup breadcrumbs
1/2 cup onion, finely chopped
1/2 cup cilantro leaves, finely chopped
1/4 teaspoon garlic powder
1 pinch cayenne pepper
Salt to taste
1 egg - lightly beaten - or 1 flax egg if you are egg-restricted (see notes)
2 tablespoons olive oil
Serve with sauce of choice

1 cup cooked lentils, drained (see notes) 1/2 cup breadcrumbs 1/2 cup onion, finely chopped 1/2 cup cilantro leaves, finely chopped 1/4 teaspoon garlic powder 1 pinch cayenne pepper 1 egg - lightly beaten - or 1 flax egg if you are egg-restricted (see notes) 2 tablespoons olive oil

Mix all ingredients in a medium bowl.
Place half of the mixture in a small food processor and process until it has a paste consistency. Combine with another half of the mixture.
Use a 1/4 cup to divide the mixture. Using your hands form disks of approximately 3 inches in diameter.
Heat the olive oil in a skillet over medium heat. Cook the patties for 2-3 minutes each side or until golden brown.
Add a dollop of Greek sauce on top and serve with green, if desired.
Notes

LENTILS: To cook the lentils just place them with water in a large saucepan. Bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat. Cool until just warm. Drain water.

FLAX EGG: To make a flax-egg mix 1 tablespoon flaxseed meal with 2 1/2 tablespoon of water. Let rest for 5 minutes to thicken.
Make-Ahead: Let the cooked patties cool completely, then transfer to an air-tight container with a layer of parchment paper in between each one. Freeze for up to a month.