Mint Lentil Meatballs, delicious, colorful and tasty. This recipe is very fast if you use canned lentils.
Have you cooked the legumes and are they left over?
Here is a healthy and tasty proposal to reuse them by preparing a Vegetarian Dish that everyone will like.
Keep fit with Light Recipes but, as always and above all, Good!
Doses for 22 small-medium size meatballs
250 g of cooked lentils
2 medium potatoes
6/7 mint leaves to taste
2/3 basil leaves to taste
parsley to taste
dried oregano to taste
salt and pepper
breading (I used a ready-made product without eggs but breadcrumbs are fine too)
Blend the lentils in a mixer together with basil and mint, salt, a little oil. You can also pass them in a vegetable mill and then add the chopped herbs and seasonings. The consistency is up to you but I recommend not reducing them to puree. If the mixture is too thick, add a little water.
Steam the potatoes, remove the peel and then mash them with a fork or potato masher. Season with oregano, chopped parsley, salt and a little oil
Turn on the oven at 170 ° C.
Mix the lentils with the potatoes, add pepper and taste them to add salt if necessary. Add a couple of tablespoons of breadcrumbs and if you see that the dough is too soft, add more.
Place the parchment paper on a plate, grease it lightly. Pour the breading into a dish (I used this wheat-based supermarket bought) and more of the dried oregano, mix them.
Start forming meatballs with your hands, pass them in the breading and arrange them on the oven tray. Proceed until the mixture is finished. Sprinkle with a little oil on each meatball, it will help the gratin.
Cook for about 15 minutes, turning them halfway through cooking. Wait until they have made the crust but keep in mind that the ingredients are already cooked. Serve the Mint Lentil Meatballs warm and accompany them with crunchy raw vegetables.
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