Fried Lentil Balls
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g lentils (Pardina lentils)
- 150 g potato (s), waxy
- 1 onion (s)
- 1 clove garlic
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon cumin powder
- 1 pinch (s) cinnamon
- 100 g flour
- Salt and pepper
- 1 liter oil, neutral, e.g., sunflower oil
Print Recipe
Pin Recipe Instructions
- Wash the lentils, drain them and cook them in salted water for about 20 minutes according to the instructions on the package. Then drain and let cool.
- Peel the potatoes, garlic clove and onion, grate finely and mix with the lentils. Knead in the spices and flour. Then form small balls with moistened hands. For me it will be about 26-30 pieces. If the balls still stick a lot, just add a little more flour.
- Heat the oil in a saucepan and fry the lentil balls until golden brown. Remove with a ladle and on a plate lined with kitchen paper, let the excess oil drain off. If you have, you can of course also use a deep fryer.
- The balls taste very good as an accompaniment to oriental vegetable dishes (possibly with coconut milk) or simply with a fine yoghurt dip to taste. They can also be eaten cold, so they are ideal for a buffet.
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