1/2 lb. dry lentils
1 med. chopped onion
1 tsp. salt or to taste
4 to 6 slices day old bread, cut in 1/2 inch cubes
1 to 2 eggs

Cook lentils, onion, and salt together with enough water to cover soaked lentils until water is absorbed; watch closely. Mash lentils, leaving some whole. Start with 4 slices of bread and whole unbeaten egg. Stir well into lentils until it reaches consistency to form a patty. Flatten with back of spoon. Saute 1 patty in oil and check to see it holds together. If it doesn't hold, use second egg and a little more bread. Saute patties until browned.