Spiced Lentil and Vegetable Patties

Prepare the Vegetables and Lentils

1. Squeeze out excess liquid from the grated carrot and zucchini using a clean tea towel or your hands over the sink. This ensures the patties stay firm and turn crispy instead of soggy.
2. In a large mixing bowl, lightly mash the drained lentils with a fork or potato masher, leaving about half of them whole for texture.

Make the Mixture

1. Add the squeezed grated carrot and zucchini, diced red onion, minced garlic, ground cumin, coriander, smoked paprika, chili powder, salt, and black pepper to the mashed lentils.
2. Stir in the rolled oats, beaten egg, and fresh chopped parsley. Mix thoroughly until everything comes together into a sticky, cohesive mixture.
3. Let the mixture rest for 5 minutes so the oats can absorb any remaining moisture.

Shape and Pan-Fry

1. Divide the mixture into 8 equal portions and shape each into a patty roughly 1.5 cm thick.
2. Heat the oil in a large non-stick skillet over medium heat.
3. Carefully place the patties into the hot pan in batches, avoiding overcrowding. Cook for 4 to 5 minutes on the first side until deeply golden and crisp.
4. Gently flip and cook for another 3 to 4 minutes on the second side until browned and heated through.

Serve

1. Transfer the patties to a plate lined with paper towels to drain briefly.
2. Serve warm with a squeeze of lemon juice, a side salad, or garlic yogurt sauce.