Lenten meatballs with lentils

Lenten meatballs with lentils
Lenten meatballs with lentils meatless meatballs, made with legumes and oatmeal. Delicious, nutritious, can occur not only in the pan, baking or grilling, but be served raw! From radicio.com.
4.5 stars rate, from 4 Chefs

Preparation time: 20 minutes | Cooking: 60 minutes | Total time: 1 hour 20 minutes and the time for cooling
Recipe for: 36 meatballs about

Nutrition information per 1 kfte
Calories: 65 Calories | Fat: 3 g.

Ελαιόλαδο : 2 tablespoons
Chopped κρεμμύδι : 1 moderate
Grated carrot: 1 moderate
tomato paste: 1 tablespoon
Grated cumin: 1 teaspoon
hot πάπρικα : 2 tablespoons
sumac: 1 teaspoon (optionally)
Red lentils: 1 mug
Water: 4 mugs
Groats: 1 mug
Salt, pepper: as you like
Flour: 1 about mug (for flour)
Sunflower: as needed for frying

1. Heat in a pan the olive oil and wilt the onion with the carrot 4 - 5 minutes to soften. Add the paprika, cumin if you use sumac. Stir and add the tomato paste and cook, stirring, 1 minute or.
2. Add the lentils and water and turn up the heat until the food to boil. Reduce and cook in covered pot until tender lentils well. Add the bulgur, salt and pepper and turn off the fire.
3. Leave the pot covered for at least 20 minutes "pull" and to rise bulgur. Pour the mixture into the pan and allowed to cool.
4. Shape meatballs moderate, which farthing to press lightly and flour. Fry over medium-high heat. When well browned on one side, the turning cautiously on the other.
5. Remove the meatballs to platter and serve hot. Match green salad.

Prepared in 20 May 2014 by Luise

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