Recipe by: Naomi Nachman from Perfect Flavors published by Arstcroll/Mesorah

Photo by: Miriam Pascal

Yield: 12 servings

Prep Time: 30 minutes

Ingredients:
1 medium onion, diced
2 tablespoons canola oil
1 teaspoon kosher salt
2 cloves garlic, crushed
½ teaspoon cumin
½ teaspoon smoked paprika
2 eggs, lightly beaten
2 tablespoons flour
1 cup panko crumbs
1 cup uncooked lentils, prepared according to package directions
½ cup Tnuva Feta Cheese, crumbled
Oil, for frying
Spicy Mayo:
¼ cup mayo
1 teaspoon gochujang (optional)
¼ tsp Sriracha to taste

Instructions:
1. Heat a pan over medium heat; add oil. When oil is hot, add onion; sauté for 5 minutes. Add garlic, cumin, and smoked paprika. Sauté for 2-3 minutes. Remove from heat; transfer to a mixing bowl.
2. Add lentils and Tnuva Feta to the onion mixture, stirring to combine. Add eggs, flour, and panko crumbs. Stir to combine; set aside to thicken for 20 minutes.
3. In a sauté pan over medium heat, heat 4 tablespoons canola oil.
4. Form the lentil mixture into patties; fry for 5 minutes on each side, until cooked through.
5. Combine all ingredients for Spicy Mayo and mix well.
6. Serve on a bun with Spicy Mayo, a slice of tomato, and a sprinkle of Tnuva Feta.