Tasty Lentil Cakes with Oats and Eggs
Ingredients
- 1 cup dry brown lentils
- 1 bay leaf
- 3 tablespoons grapeseed oil or avocado oil
- 1/2 cup chopped yellow onion
- 2 garlic cloves, minced
- 3/4 cup old-fashioned rolled oats
- 2 large eggs
- 1/2 teaspoon dried oregano
- salt and pepper
- to serve: romesco sauce, mashed avocado, hummus, barbecue sauce, etc
Preparation
Place the lentils and bay leaf in a pot with 3 cups of water. Bring to a boil and then reduce to a simmer and let cook until water evaporates, about 15 minutes.
Meanwhile, heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Add the onions and garlic and cook until vegetables soften.
In a large bowl, combine the cooked vegetables, oats, eggs, and cooked lentils. Season with oregano, salt, and pepper. Transfer the mixture to a food processor and pulse until you can form the mixture into firm patties.
Heat another tablespoon of oil in a large skillet over medium-high heat. Once oil is shimmering, add as many cakes as you can fit without them touching. Cook for 5 minutes, flip, and cook another 3-5 minutes or until the cakes are firm and browned. Work in batches with the remaining oil.
Serve the lentil cakes with your desired topping and side dish.
