Summary

Ingredients

• 100 g buckwheat roats
• 60 g lentils, red, yellow, reen or mixed
• 120 g kidney beans or similar, self-cooked or from the can (drained weiht)
• 150 g onion (s) peeled, finely chopped
• 150 g beetroot, peeled, raw, finely rated
• 2 clove (s) garlic, very finely chopped or pressed
• 1 roll, dry light from the day before
• 3 tablespoon corn
• 20 g pumpkin seeds, peeled
• 1 egg (s), size M or L.
• 1 tablespoon mustard
• 2 tablespoon marjoram
• salt and pepper
• Oil for frying

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Instructions

1. Cook the buckwheat groats and lentils in salted boiling water for 10 minutes. In the meantime, soak the bun in lukewarm water. Strain the groats and lentils. Put the groats and lentils in a bowl along with the soaked and thoroughly squeezed bun and all the remaining ingredients. Salt, pepper and season with marjoram and then knead with your hands to form a moist, sticky mass. If you dare and have used a really fresh egg, you should season the dough, it can tolerate a lot of salt. The consistency should be similar to the batter of conventional minced meatballs. If the mixture is too dry, add a little egg, if it is too runny, add more soaked bread rolls or flour.
2. The mixture is enough for approx. 8 large meatballs.
3. Heat a non-stick pan (medium heat), add the oil. Form medium-sized balls by hand. Pour portion by portion into the hot fat, flatten the balls with a spatula and press against the edges. Fry over medium heat, otherwise the meatballs will turn black quickly. First fry on one side for about 10 minutes. Then turn it over, because only after a few minutes does the mass stick together well enough and not fall apart. Fry the other side over a medium heat for about 10 minutes.
4. Tip: The mixture of cooked lentils, buckwheat groats and beans without the remaining ingredients is suitable for all recipes that use minced meat, e.g. Bolognese or moussaka. You can also pre-cook and freeze a large amount of it.