{"id":35928,"date":"2023-04-17T20:41:45","date_gmt":"2023-04-17T20:41:45","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/of-the-land-second-courses\/fried-or-baked-lentil-balls\/"},"modified":"2023-04-17T20:41:45","modified_gmt":"2023-04-17T20:41:45","slug":"fried-or-baked-lentil-balls","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/of-the-land-second-courses\/fried-or-baked-lentil-balls\/","title":{"rendered":"Fried or baked lentil balls"},"content":{"rendered":"


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Fried or baked lentil balls<\/h1>\n

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The lentil meatballs<\/strong> they are excellent vegetarian alternatives, healthy, tasty and very easy to prepare. In this recipe we offer you a fried version and a baked version<\/strong>, to meet everyone’s tastes and needs. The thickener chosen for the meatball mixture is potatoes: in this way you will have very soft meatballs and, at the same time,low glycemic index<\/strong>suitable for practically everyone. All you need is a mixer or an immersion blender and in a few minutes you will make perfect lentil meatballs. Our lentil meatballs are flavored with grated Parmigiano Reggiano for an extra touch of flavour. Making these meatballs will be the perfect hack for make legumes eat even those who can’t see them<\/strong>, because they are irresistible! Serve them as an appetizer, main course or finger food, together with rice and ricotta balls!<\/p>\n

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<\/i> Ingredients for 4 people<\/i><\/h3>\n
    \n
  • <\/i> Lentils: 400 g<\/li>\n
  • <\/i> Potatoes: 250g<\/li>\n
  • <\/i> Garlic: \u00bd clove<\/li>\n
  • <\/i> Grated Parmesan: 100 g<\/li>\n
  • <\/i> Fine salt: to taste<\/li>\n
  • <\/i> Black pepper: to taste<\/li>\n
  • <\/i> Sunflower or peanut oil: 500 ml<\/li>\n
  • <\/i> Extra virgin olive oil: to taste<\/li>\n<\/ul>\n<\/div>\n
    \n
      \n
    • <\/i> Preparation: 20 minutes<\/i><\/li>\n
    • <\/i> Cooking: 50 minutes<\/i><\/li>\n
    • <\/i> Total: 1 hour, 10 minutes<\/i><\/li>\n
    • <\/i> Calories: 175 kcal\/portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n
      \n
      \n

      Preparation<\/h2>\n
      1<\/span><\/p>\n

      Thoroughly wash the potatoes under running water and place them in a saucepan, covered with water. Bring the saucepan to the heat and let the potatoes cook until they are soft. It will take about 30 minutes. You can test the cooking by sticking a fork in the center of the potatoes: if it goes in easily, you can drain them. In a second saucepan, pour the lentils and the water until they are completely covered. Cook the lentils according to the cooking minutes indicated on the package. <\/p>\n\n

      2<\/span><\/p>\n

      Drain the lentils with a narrow-hole strainer. Pour them into the bowl of a mixer. Cut half a clove of garlic and remove the inner core with a small knife. Add the garlic to the mixing bowl together with the lentils and blend everything until you obtain a cream, which you will pour into a large bowl. <\/p>\n\n

      3<\/span><\/p>\n

      When the potatoes are cooked you can drain them and leave them to cool. Remove the peel by pulling it with your fingertips and put the potatoes in the mixer already used for the meatballs. Blend the potatoes until you get a puree. <\/p>\n\n

      4<\/span><\/p>\n

      Add the cream of potatoes to the cream of lentils, add the grated Parmesan, salt and pepper. Mix all the ingredients well. Prepare two bowls: in one break and beat the eggs, in the other pour the breadcrumbs. With wet hands form meatballs with the dough, then dip them in the egg. <\/p>\n\n

      5<\/span><\/p>\n

      After carefully dipping them in the egg, coat each meatball well with the breadcrumbs. Arrange the ready meatballs on a platter. <\/p>\n\n

      6<\/span><\/p>\n

      You can cook the meatballs both fried and in the oven.<\/p>\n<\/div>\n

      7<\/span><\/p>\n

      For frying: pour 500 ml of seed oil into a pan or small saucepan with a thick bottom and let it heat up to 170\u00b0C. Dip a few meatballs at a time and cook until golden brown, turning them often. Drain them with a slotted spoon and leave them to rest on a sheet of absorbent paper, then serve them with a sauce of your choice. <\/p>\n\n

      8<\/span><\/p>\n

      For cooking in the oven: turn on the oven in static mode at 180\u00b0C. Place the meatballs on a baking sheet lined with parchment paper, with enough space between one meatball and another. As soon as the oven reaches temperature, bake for 20 minutes. Once cooked, season them with a drizzle of olive oil. <\/p>\n\n

      Advice and tips<\/strong><\/p>\n

      The oil needs to be at the right temperature to make sure the meatballs cook properly e without flaking<\/strong>. We advise you to use a kitchen thermometer or to evaluate the temperature by dipping a toothpick in hot oil: if bubbles appear, you can start frying the meatballs.<\/p>\n

      If you want, you can bread the meatballs twice: dip them in the egg, then in the breadcrumbs and then repeat the operation. In this way they will be crispier<\/strong>.<\/p>\n

      Do not add eggs to the dough, as the potatoes are sufficient as a binding agent.<\/p>\n

      If the dough is too soft, you can add 1-2 tablespoons of breadcrumbs<\/strong>. In any case, to avoid this inconvenience it is essential to drain the lentils and potatoes well before blending them.<\/p>\n

      You can serve the lentil meatballs with an accompanying sauce such as mayonnaise or bbq sauce.<\/p>\n

      If you like them, you can add spices or herbs, such as thyme or mint.<\/p>\n

      You can use any lentils you prefer: brown, black, green, red, yellow. We advise you to use the unhulled ones. If you use the hulled lentils<\/strong>add 2 tablespoons of breadcrumbs to the dough.<\/p>\n

      storage<\/strong><\/p>\n

      We advise you to consume the lentil meatballs immediately. Alternatively, you can keep them in the refrigerator for up to 1 day heat them in the oven at 150\u00b0C for 10 minutes<\/strong> before serving, but they will lose some of their crunchiness. We advise against freezing them.<\/p>\n

      \n
      <\/div>\n<\/div>\n<\/div>\n

      <\/p>\n

      \n
      \n

      <\/i> Ingredients for 4 people<\/i><\/h3>\n
        \n
      • <\/i> Lentils: 400 g<\/li>\n
      • <\/i> Potatoes: 250 g<\/li>\n
      • <\/i> Garlic: \u00bd clove<\/li>\n
      • <\/i> Grated Parmesan: 100 g<\/li>\n
      • <\/i> Fine salt: to taste<\/li>\n
      • <\/i> Black pepper: to taste<\/li>\n
      • <\/i> Sunflower or peanut oil: 500 ml<\/li>\n
      • <\/i> Extra virgin olive oil: to taste<\/li>\n<\/ul>\n<\/div>\n
        \n
          \n
        • <\/i> Preparation: 20 minutes<\/i><\/li>\n
        • <\/i> Cooking: 50 minutes<\/i><\/li>\n
        • <\/i> Total: 1 hour, 10 minutes<\/i><\/li>\n
        • <\/i> Calories: 175 kcal\/portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"

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