Wash the lentils and cook them in water for about 12/15 minutes, they must remain firm, drain very well. Meanwhile, in a frying pan, put some vegetables and cook, make sure that the mixture remains dry, adjust salt and let it cool. In a bowl, work the eggs with ricotta and Parmesan cheese to form a smooth cream. Add the well drained lentils and vegetables, add the chopped savory and pepper. Line the single-dose molds with baking paper and fill them well. Cook at 180 ° C for 15/18 minutes. Wait 10 minutes before turning out the cakes and serving.

Recipe and photo made by Tiziana Many food bloggers and food photographer author of the blog "l'ombelico di Venere”