Crispy lentil non-meatballs recipe
It's appreciated for its simplicity of preparation, for its versatility and for its rich plant-based protein content. Our crispy lentil non-meatballs recipe is perfect for vegetarians and can easily be modified to accommodate vegans.
Try them as appetizers, in wraps or even at snack-time!
Ingredients for the crispy lentil non-meatballs recipe
- 240 g canned lentils
- 150 g potatoes, boiled and mashed
- 2 tbsp grated Parmesan cheese
- 1 finely chopped garlic clove
- 1 tbsp bread crumbs, optional
- Herbs
- Salt to taste
For the breading
- 2 eggs
- Bread crumb as needed
- Sunflower oil as needed
Steps to prepare the crispy lentil non-meatballs recipe
Drain the lentils carefully and put them in a bowl with herbs and parmesan cheese. Combine.
Add potatoes, minced garlic and salt. Mix well. Add a table spoon of bread crumbs if needed to get a ferm dough.
Form balls with dough and place them in a baking tray covered with parchment paper. Let them sit in the fridge for half an hour at least.
Beat eggs.
Soak each ball in eggs, then coat in bread crumbs. Repeat for each ball, on at a time.
Fry a few at a time in sunflower oil stirring them often until they turn golden. They also can be baked in the oven at 375°F for 8 to 10 minutes.
Chill a few minutes before serving.
Recipe by BioItalia
