Vegetable Dishes: Veggie Balls

Veggie Balls

Ingredients

  • clarified butter to fry
  • 0.5 tsp. salt
  • 1 eggs, whisked
  • 2 tbsp. breadcrumbs
  • 3 tbsp. white flour
  • 0.5 tsp. ground cumin
  • water, boiling
  • 1 red chilli pepper, insides removed, finely chopped
  • 100 g red lentils
  • 200 g feta cheese, crumbled
  • 100 g ground hazelnuts
  • 100 g smoked tofu, finely grated
  • 150 g baby spinach, finely chopped
  • 100 g sesame seeds
  • 1 bunch coriander, finely chopped
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Instructions

Cook the lentils in water for approx. 8 mins. until soft, drain, then add to a bowl. Add the feta and the ingredients up to and including the salt, knead well by hand until the ingredients have combined to form a compact mass. Leave to chill for approx. 30 mins. With wet hands, shape into 16 balls. Put the flour, eggs and nuts in separate soup plates. Roll the lentil balls in flour and shake off the excess, then roll them in the egg and then the hazelnuts. Press these ingredients in so that they adhere.

Mix the spinach with the ingredients up to and including the salt, then knead by hand until the ingredients have combined to form a compact mass. With wet hands, shape into around 16 balls. Put the flour, eggs and sesame seeds in separate soup plates. Roll the lentil balls in flour and shake off the excess, then roll them in the egg and then the sesame seeds. Press these ingredients in so that they adhere.

Heat the clarified butter in a non-stick frying pan. Reduce the heat, brown the balls for approx. 4 mins. per portion, remove. Roll the lentil balls in coriander, keep warm.

Details

  • Vegetable Dishes
  • 1h 10 Preparation/cooking time: ca. 40m + Refrigerate: ca. 30m
  • Servings For 32 pieces
  • Nutrition 96 Kcal
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