Boiled lentils 240g
Boiled potatoes 150g
Grated Parmigiano Reggiano 2 Tbsp.
Finely chopped garlic clove 1
Crumbled bread 1 Tbsp. Herbs 1 tsp.
Salt to taste
For the breading:
Crumbled bread as needed
Sunflower oil as needed
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 plentiful 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 70g of all-purpose flour (00 type), 100 ml of water and a pinch of salt. Put the balls in the dough first and then in the crumbled bread. Fry them.