Let's get cooking!

In a small pot, cook the lentils in water (cover the lentils with water to about 2 inches above the lentils) for about 20 minutes with a lid, or until they soften. When you’re choosing a pot, take into account that the lentils will absorb water and eventually occupy much more room in the pot than when they were dry.

Meanwhile, in a mixing bowl, mix in all the rest of the ingredients.

Once fully-cooked, filter the lentils and keep them on a strainer for 2-3 minutes, to let them drip and lose most of the water.

Add the lentils to the rest of the ingredients in the mixing bowl and mix well.

You should get a thick enough texture, but moist.

To a large pan, add 5 tbsp oil and turn on the heat on medium. Scoop the batter with a table spoon (make sure it's 'packed' well and condensed) and place it on the pan. Continue scooping batter and place the soon-to-be patties side by side on the pan. Reduce the heat to low-medium, and cover the lid. Allow them to fry for about 5-7 minutes and then flip them to fry the other side for 5 more minutes. Remove the patties and place them on an absorbing paper to discard residual oil and let them cool down.

Serve with pureed potato, rice, Kite hill's sour cream and chopped scallions or any side you like! It basically goes with everything.