Ingredients
- water to cover
- 1 cup dried lentils
- ½ cup wheat germ
- 1 small onion, finely diced
- ½ cup finely chopped green bell pepper
- ¼ cup shredded mozzarella cheese
- 1 egg, beaten
- 1 tablespoon finely chopped green chile pepper
- 1 clove garlic, minced
- salt and ground black pepper to taste
- ¼ cup vegetable oil, divided
Why This Dish Is So Satisfying
Cooking Hints
- Cook on medium heat to get a nice crust without burning the outside.
- If the mixture feels too dry, add a little water or vegetable broth to help bind it.
Step 1
Fil a pot with enough water to cover the lentils and wheat germ, then bring it to a boil. Once boiling, add the lentils and wheat germ, lower the heat, and let everything simmer gently until the lentils are soft—this usually takes about 20 to 25 minutes. Keep an eye on the water level and add more if it looks too low. When the lentils are tender, take the pot off the heat and let it cool down a bit. Then, mash the mixture until it’s thick but still a little chunky.
Step 2
Transfer the mashed lentils to a bowl, and stir in the chopped onion, green bell pepper, mozzarella, egg, green chile, garlic, salt, and pepper. Mix everything well so the flavors come together, then shape the mixture into 8 even patties.
Step 3
Heat about 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Cook the patties in batches, about 3 minutes on each side, until they’re nicely browned and cooked through. Add more oil as needed when you cook the second batch. Serve warm and enjoy!
