Almond and Lentil “Meatballs”

Almond and Lentil "Meatballs"  Do you have a hankering for spaghetti and meatballs?  Try these little beauties instead.
Servings: 2 yield(s)
Ingredients
  • 0.33 cup Almond meal
  • 0.33 cup Breadcrumbs
  • 0.33 cup raw Rolled Oats
  • 1 Egg - beaten (OR a "flax egg" See NOTE)
  • .25 tsp Cayenne Pepper
  • 1 tbsp Soy Sauce (OR Tamari)
  • 1 tbsp Olive Oil
  • 400 g tin of Brown Lentils - drained (OR 120 g dried Lentils - See NOTE)
Instructions
  1. Heat the oven to 180°C (160°C fan-forced).
  2. Briefly blitz the dry ingredients in a food processor.
  3. Add the egg, cayenne peppe), soy and oil and blitz to combine.
  4. Add the lentils and process to the required texture – not too smooth.
  5. Scoop out 1 TBS of mixture at a time and form into balls.
  6. 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.
  7. 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.
  8. Serve with spaghetti, Napoli sauce and a crisp green salad.
Recipe 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