From Plant Based Cooking website

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1 can lentils (15 oz or 400 g can - rinsed and drained well - sub 1½ cups cooked brown or green lentils)

1½ cups cooked quinoa

1 large egg

½ cup crumbled feta (sub grated parmesan)

1 lemon (the grated zest)

¼ cup parsley (or fresh dill, chopped)

1 onion (finely chopped)

2 cloves garlic (grated)

2 teaspoons smoked paprika

1 teaspoon dried oregano (or ground cumin)

¾ teaspoon salt (+ black pepper to taste)

½ cup all-purpose flour (+ 2 to 6 tablespoons water if batter looks dry and does not hold together)

1 tablespoon extra virgin olive oil (for cooking the patties)

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1. Drain and rinse 1 can lentils, then shake off as much water as possible. Add to a large bowl and mash about half of them with a fork so the mixture can stick together.

2. Add 1½ cups cooked quinoa, 1 large egg, ½ cup crumbled feta, the grated zest of 1 lemon, ¼ cup parsley (chopped), 1 onion (chopped), 2 cloves garlic (grated), 2 teaspoons smoked paprika, 1 teaspoon dried oregano, ¾ teaspoon salt, and ½ cup all-purpose flour. Mix with a spoon. The mixture should be thick and spoonable. If it feels dry, add 1 tablespoon water at a time.

3. Heat a thin layer of olive oil in a non-stick skillet over medium heat. Scoop in spoonfuls of the mixture, flatten slightly, and cook for 3–4 minutes per side, until golden and crisp.

4. Serve warm with tzatziki or Greek yogurt, a squeeze of lemon, lettuce, olives, and tomatoes.

Plant-based Cooking website