I decided to experiment vegetarian balls, especially with dried pulses (lentils, chickpeas, beans,…) with the idea to cook them one day (maybe soon!) for my Lobster, since they are a great source of protein and fiber.
Positive: Quick and easy, healthy.
- 240 g cooked lentils
- 1 medium boiled potato
In your pantry:
- 4 tablespoon flour (I used rice flour)
- 1 tablespoon evo oil
- optional: spices/herbs – sesame seeds
Place all the ingredients: lentils, potato, flour, a in a robot and mince (do not blend, you don’t want a purée consistency or your veggie balls will be too soft). Season with salt and pepper and optionally spices of your choice (I added a bit of garlic powder and a few leaves of fresh parsley).
Now shape little balls with your hands and roll them in breadcrumbs or sesame seeds if you like.
You can decide to cook them in oven for a healthier version: 180° under the grill until golden, just remember to flip them after about 10-15 minutes.
I went for the quicker version in a skillet: bring a bit of oil (about 3-4 tbspoons) to heat on med-high heat. When ready to fry, place your lentil balls in the skillet, flipping them gently every 2 minutes until every side is golden.
My advice: You can easily make a gluten-free version using gluten-free breadcrumbs or you could even try with more rice flour and an egg instead.
To serve as finger food with tomato sauce or as a main course with salad.