Cook the onions in a tablespoon or two of oil over mediumhigh heat until traslucent. Remove from heat.

Transfer lentils to a large bowl. Mas or puree with a stick/immersion blender. DON'T puree it all the way! I keep about half of them whole.

Add a lightly beaten egg to the lentils.

Add the oinion and oat bran. Mix. Add sage, fennel, black pepper and salt. Mix again.

Shape into balls or patties.

Refrigerate for an hour or two before frying.

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