Breakfast Lentil and Vegetable Patties

1. Prep the Veggies and Lentils

1. Place the grated zucchini in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture.
2. In a large mixing bowl, add the drained lentils and lightly mash roughly half of them with a fork or potato masher, leaving the rest whole for texture.

2. Mix and Shape

1. Add the squeezed zucchini, grated carrot, sliced spring onions, egg, rolled oats, ground cumin, garlic powder, salt, and black pepper to the bowl with the lentils.
2. Stir thoroughly until everything is well combined and holds together when pressed. Let the mixture sit for 5 minutes so the oats absorb any extra moisture.
3. Divide the mixture into 6 equal portions and shape each into a compact, 1.5 cm thick patty.

3. Pan-Fry

1. Heat 1 tablespoon of olive oil in a wide non-stick skillet over medium heat.
2. Carefully place the patties into the pan and cook for 4 to 5 minutes undisturbed, until the bottoms are deeply golden and crisp.
3. Add the remaining tablespoon of olive oil, gently flip the patties with a spatula, and cook for another 4 to 5 minutes on the second side until browned and heated through.

4. Serve

1. Transfer the warm patties to plates.
2. Serve immediately with a spoonful of Greek yogurt and fresh lemon wedges on the side for squeezing over the top.