Lentil and potato balls are something exceptional. A great idea for using up leftover lentils, or if you want to prepare them for a different dinner, or even for a finger food appetizer.
They are quick to prepare and really tasty.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 9 oz cooked lentils
- 1 potato (boiled)
- 2 eggs
- 1 carrot (boiled)
- 2 tbsps Grana Padano cheese, grated
- 1 clove garlic (optional)
- 1 bunch parsley
- as needed breadcrumbs
- salt
- extra virgin olive oil
Tools
- Mixer
Steps
Preparing lentil and potato balls is very easy. Put the lentils, the boiled carrot, and the peeled boiled potato in a mixer/chopper. Add a peeled garlic clove (only if you like it), the chopped parsley, and the Grana Padano cheese. Close the mixer and blend until you get a smooth mixture.
Once ready, pour it into a bowl to make it easier to work with. In a second bowl, beat the eggs with a pinch of salt. Take a flat plate or tray and pour the breadcrumbs for coating.
Now form small balls, then dip them first in the egg and then in the breadcrumbs.
Place them on a baking sheet lined with parchment paper. Drizzle with some olive oil and bake in a preheated oven at 356°F (180°C) for about 15 minutes.
Let them cool slightly before eating.
They are also great when eaten cold, making them perfect for summer.
Alternatively, you can fry them. In this case, they should be eaten hot.
