Something different! Recipe by Krista Theofanopoulou
INGREDIENTS Lentil meatballs
- 180 g. zucchini
- 100 g. carrot
- 100 g. bread
- 2 eggs
- 400 g. Mujendra lentils
- 1 tbsp. mustard
- 1 pinch of salt
- 1 pinch of pepper
- 200 g. flour for all purposes and a little more for breading
- 50 gr. capers, for breading oil for frying
- 2 tbsp. yogurt
- 1 kg. olive oil
- 2 kg. lemon juice
- 1 pinch of bukovo
- 1 pinch of sweet paprika
- 1 pinch of salt
Put in the bucket 180 gr. zucchini, 100 g. carrot and grind 5 sec/speed 5. Transfer to a bowl and set aside. Clean the walls of the bin with the spatula.
Put in the bin 100 gr. bread and grind 3 seconds/speed 10.
Add to the bucket the zucchini and carrot that you left aside, 1 egg, 400 g. black lentils, 1 spoon of mustard, 1 pinch of salt, 1 pinch of pepper and mix 10 seconds/speed 10.
Put in the bowl 200g . flour, 50 gr. caper and mix 5 seconds/speed 5, using the spatula. Transfer to a large bowl and refrigerate for 30 minutes.
In a bowl beat 1 egg and in another bowl put some flour. With oiled hands, form small balls of the mixture and place them in the bowl with the egg, then in the bowl with the flour, rolling them lightly to stick.
Heat a little oil in a non-stick pan, over medium heat. Fry the lentil meatballs for 4-6 minutes on each side until golden.
Put 2 spoons of yogurt, 1 spoon of olive oil, 2 spoons of lemon juice, 1 pinch of bukovo, 1 pinch of sweet paprika, 1 pinch of salt into the bowl and mix for 5 seconds/speed 3.5. Transfer to a bowl and serve with the lentil meatballs.
The mixture is not as firm as regular meatballs, so you will need to adjust the shape after dipping in the egg.
Instead of round lentil meatballs, make into oblong shapes and serve in a tortilla with tomato, lettuce and the yogurt dip< /p>