Lentils – Balls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 g lentils, red
- 1 small zucchini, grated
- 1 chilli pepper (s), red, chopped
- 2 tablespoon sesame seeds
- 1 tablespoon coriander greens, fresh, chopped
- 1 egg (s)
- 50 g flour
- Olive oil for frying
- Vegetable oil for frying or deep-frying
- paprika powder or curry powder
Print Recipe
Pin Recipe Instructions
- Cook the lentils in boiling water without a lid for about 10 minutes until they are soft. Then squeeze it out in a sieve so that water that has not been absorbed drips off.
- Fry the grated zucchini with the chilli in the olive oil and then mix with the lentils and the coriander leaves. Whisk the egg and knead into the vegetable mixture together with the flour - you should be able to shape it into balls with wet hands or two teaspoons. If necessary, add a little more flour or cornstarch. Season with paprika powder or curry powder, proceed generously.
- Shape the mixture into about 12 balls and either fry them in plenty of vegetable oil very hot all over until they are crispy (but then they won`t be really round balls) or deep-fry them.
- The lentil balls make a delicious and light meal with salad. They can also be served as a starter or as an accompaniment, for example, to oven vegetables or oriental and Indian dishes.
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