Combine 3 cups of the cooked lentils, the eggs (or vegan option) and salt in a food processor or sturdy blender. Puree until mostly smooth.

Place the mixture in a large mixing bowl and add the remaining lentils, diced onions, grated beet, garlic, fresh herbs and black pepper. Stir to combine.

Add in the flaxseed meal, if using, then begin adding in the breadcrumbs a little at a time. Stir to combine.

You may not need all of the breadcrumbs or you may need more; you’ll know when you’ve achieved the right consistency when the mixture holds together without being either too wet or crumbly.

Add in the feta, if using.

Place the bowl in the fridge for 30 minutes to an hour then shape and form the mixture into 8 patties.

Heat the oil in a large cast-iron skillet over medium heat.

Cook the patties for 5 to 7 minutes, then flip and cook for another 5 to 7 minutes until both sides are brown and crispy.