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Pierce 1 large potato with a fork and microwave for 5–7 minutes, or until fork-tender. No need to peel it. Mash in a large bowl, then let it cool slightly to release extra moisture. Add 2 cans lentils (rinsed and drained well) and mash again, leaving a few chunks for texture.
Add ½ cup all purpose flour, ½ cup grated parmesan, 1 large egg, ½ red onion (chopped), 1 clove garlic (grated), 1 teaspoon cumin, ¼ cup parsley, ¾ teaspoon salt, and pepper. Stir until well combined. If the mix feels too wet, add a little more flour until it holds together.
Form small patties using about 2–3 tablespoons of mixture each. Heat a drizzle of olive oil in a nonstick skillet over medium heat. Cook the patties for about 4 minutes per side, or until golden and crisp.
Serve warm with Greek yogurt, tzatziki, or a salad.