Vegan Fat Free Lentil & Corn Patties

I found this recipe on fatfreevegan.com. The original recipe called for chickpeas but I changed it to lentils because I love lentils and corn. My family ate this up when we had it! I served it with Vegan Mashed Cauliflower (Instead of Mashed Potatoes) (instead of mashed potatoes), green beans and vegan gravy. Also, I didn't use a food processor to blend this, I left it chunky.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups fresh corn kernels (about 3 ears) or 1 1⁄2 cups frozen corn
• 1  cup onion, chopped
• 1  teaspoon fresh thyme, minced or 1⁄4 teaspoon dried thyme
• 1  cup  cooked lentils
• 1⁄2 cup  fresh breadcrumb
• 2  tablespoons cornmeal, divided
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon  ground red pepper
• 1  tablespoon ground flax seeds (optional)
•  cooking spray

Directions

1. Cook lentils in water or veggie broth until tender, about 30-40 minutes.
2. Heat 1 tablespoon water in a large nonstick skillet over medium-high heat. Add corn, onion, and thyme; sauté 2 minutes.
3. Place onion mixture, lentils, breadcrumbs, 2 tablespoons cornmeal, salt, flaxseed, water and red pepper in a food processor. Pulse 2 times or until combined and chunky - or mash by hand.
4. Divide lentil mixture into 4-6 equal portions, shaping each into a 1/2-inch-thick patty.
5. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
6. Add patties; cook 5 minutes. Carefully turn patties over; cook 5 minutes or until golden. Enjoy!