Fry the lentils gently in the extra virgin olive oil along with the finely diced celery, onion and carrot. Season to taste. Continue cooking, adding water, for another 20 minutes until the lentils start going mushy.
You should end up with a compact purée, to which you add the grated parmesan and cream to bind together.
Form balls with the lentil ‘dough’ and roll out until you get 1 cm thick discs. Dip into the flour, beaten egg (with added parmesan, salt and pepper) and finally the breadcrumbs. Fry in butter or extra virgin olive oil.
The patties can also be filled with cheese slices and York ham.