Lentil balls

  • 240 g of lentils
  • 150 g of boiled potatoes
  • 2 tbsp of grated Parmigiano Reggiano cheese
  • 1 clove of garlic finely chopped
  • 1 tbsp of crumbled bread
  • 1 tsp of herbs
  • Salt to taste

For the breading:

  • 2 eggs
  • Crumbled bread as needed
  • Sunflower oil as needed

Organic lentils cooked in water, no salt added. Packaged in BPA FREE cans.

Italian organic sunflower oil

Drain the lentils carefully and mix them with the herbs and the cheese. Pour the mix in a large bowl. Add in the dried boiled potato, the minced garlic and a pinch of salt. Mix well and add a spoon of crumbled bread if needed to get an homogeneus and solid dough. Make some balls from the dough, not too big, and place them in a baking tray covered with parchment paper. Let them stay in the fridge for half an hour at least. Then, take them back from the fridge and bread the balls first in the egg and then in te crumbled bread. Fry them, few at a time, in sunflower oil stirring them often until they get golden cooked. Otherwise, put them just in the crumbled bread and bake them in a hot oven at 190°C for 8'-10'mins.

Vegan version: do not use the Parmigiano in the mix. Prepare a dough with 70 g of all-purpose flour, 100 ml of water and a pinch of salt. Put the balls in the dough first and then in the crumbled bread. Fry them.


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