Veggie Balls


1hr 10m
Preparation/cooking time: ca. 40m + Refrigerate: ca. 30m

Servings
For 32 pieces


Nutritional Information

Contains 96 Kcal, 5g Protein, 5g Carbohydrates, 6g Fat


Ingredients

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

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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