Hello everyone, I hope you’ve all had a great day.
I love searching through WordPress and finding wonderful recipes to try for myself, that is how I came to make these vegetarian lentil and potato balls. Lentils are a great source of protein and are known to provide a similar quality of protein to meat. They are really easy to cook and can be added to most meals keeping you feeling fuller for longer. Lentils have quite an earthy taste and can take some getting used to but when mixed with the right ingredients and flavours you can really enjoy and appreciate the taste.
I ate these lentil and potato balls inside a homemade flatbread with a basic side salad and a little sauce. As they were fried, the outside was slightly golden and crispy with a soft center. They are a great meat free alternative to meatballs and can be eaten with many foods. The recipe is pretty basic and only requires a little bit of effort to make.
Recipe: Lentil and potato balls (makes 9)
128g cooked lentils (roughly 50g uncooked)
1 small potato, grated
1 tsp tomato puree
1 tbsp plain flour
Oil, for frying
- Cook the lentils according to the packets instructions and set aside. Grate the potato and squeeze out most of the excess liquid. Heat the oil in a pan.
- Once everything is prepared, mix all of the ingredients together with a sprinkle of the seasonings.
- Use your hands to shape them into balls and once the oil is hot place in as many balls that will fit and cook for 3-5 minutes on one side before turning over to cook for a further 3 minutes. They should look brown and crispy!
- Once cooked, take out and place in a bowl covered with kitchen paper to drain of excess oil.
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Recipe inspiration for The Kampala Notebook.
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