Crispy Lentil Balls Recipie

[Guest guest]

Ok, I had to post this recipie, because even my non-vegan, meat eating

boyfriend LOVED these. In fact, we made a whole bunch the first time and

stored the extars in the fridge and what do you know....he ate them ALL!!!

Uncooked!! I couldn't believe that a " vegan " recipie would have went over so

well with him! And he's a fairly picky eater! So enjoy!

 

 

 

 

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Preparation Time: 20 minutes

Total Cooking Time: 15-20 minutes

Makes: about 30

 

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Ingrediants:

 

1 cup (250 g/8 oz) red lentils

4 spring onions, chopped

2 cloves garlic, crushed

1 teaspoon ground cumin

1 cup (80 g/ 2 and 2/3rds oz) fresh bread crumbs

1 cup (125 g/4 oz) grated vegan chedder cheese (or regular chedder cheese if

you use cheese)

1 large zucchini (courgette), grated

1 cup (150 g/4 3/4ths oz) polenta (cornmeal)

oil, for deep frying

 

COOKING:

 

 

1. Place the lentils in a medium pan and cover with water. Bring to the boil,

reduce heat to low; cover and simmer for 10 minutes or until the lentils are

tender. Drain and rinse well under cold water.

 

2. Combine half the lentils in a food processor or blender with the spring

onions and garlic. Process for 10 seconds or until the mixture is pulpy.

Transfer to a large bowl and add the remaining lentils, cumin, breadcrumbs,

cheese, and zucchini. Stir until combined.

 

3. Using your hands, roll level tablespoons of mixture into balls and toss

lightly into polenta (we rolled the balls around to cover the balls in an

even amount of polenta)

 

4. Heat the oil in a heavy based pan. Gently lower small batches of the balls

into moderately hot oil. Cook for 1 minute or until golden brown and crisp.

Carefully remove from the oil with tongs or a slotted spoon and drain on

paper towles. Repeat the process with the remaining balls. Serve hot.

 

I hope someone tries these and loves them as much as we did!