Category: Main Course
Cuisine: Italian
Yields:
2 Servings
Almond and Lentil “Meatballs”
Do you have a hankering for spaghetti and meatballs? Try these little beauties instead.
Ingredients
Adjust Servings
Instructions
- Heat the oven to 180°C (160°C fan-forced).
- Briefly blitz the dry ingredients in a food processor.
- Add the egg, cayenne peppe), soy and oil and blitz to combine.
- Add the lentils and process to the required texture – not too smooth.
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Scoop out 1 TBS of mixture at a time and form into balls.
- Place in a greased baking tray and roast for 20 minutes – they do not need to be turned; this step is aimed at giving the balls a dry surface so they won’t stick to the frying pan.
- Heat the oil in a large frying pan, over medium heat, and fry the lentil balls for 5 minutes, turning frequently, until browned all over.
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Serve with spaghetti, Napoli sauce and a crisp green salad.
Notes
Flax Egg:-
Combine 3 teaspoons ground flaxseed with 2 TBS of water and leave to soak for 30 minutes
If using dried lentils:-
Rinse the lentils in cold water then add to a saucepan containing 500ml of cold water. Bring to the boil then reduce to a simmer and cook for 10 to 15 minutes