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- 4-6 tablespoons olive oil for frying
- 1 cup chopped onions
- 1 cup chopped red bell pepper
- 2 cups chopped fresh mushrooms
- 1 clove garlic, crushed
- 1 cup fresh or frozen sweet corn
- 1 (15 oz) can black beans, drained and rinsed
- 1 (19 oz) can ready-to-serve lentil soup
- 2 eggs, slightly beaten
- 2 cups fresh spinach leaves
- ¾ cup Panko bread crumbs
- 2 cups quick cooking oatmeal
- 1 teaspoon Italian seasoning
- ½ teaspoon cayenne pepper
- ½ teaspoon kosher salt
View Full Recipe at The Dutch Baker's Daughter
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