Lentil and Potato Cutlet

Ingredients

4 tablespoons olive oil
2 colves garlic, pressed
1 cup cooked lentils
1 cup potato puree
1 cup bread crumbs or tiny diced pieces of bread
2 dessertspoons hopped green onions
1 dessertspoon chopped basil
1 dessertspoon marjoram, chopped
1 dessertspon parsley, chopped
1/8 desserspoon black pepper powder
1 egg
1/4 dessertspoon salt

Directions

Pour 1 whole dessertspoon oil in a large frying pan over the medium heat. Add in pressed garlic and saute 2 minutes till soft.
In a medium mixing bowl, mix together sauteed garlic, potato puree, bread pieces, chopped aromatic herbs,and one egg. Sprinkle with salt and black pepper. Mix them finely. Shape them into round or oval shaped cutlets. Heat oil in a non-stick pan and fry cutlets until both sides are golden and crispy. Remove from the heat and place on paper towel to remove the excess oil. Transfer to a desired serving dish and serve with fresh Persian bread. Bon Appetit!