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🍽️ Crispy Meatballs Made from Lentils and Zucchini

531 kcal · 30 min · 4 servings

Crispy Meatballs Made from Lentils and Zucchini Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the lentils in a pot and cover with water. Cook them for about 15 minutes until soft. Drain the water and let the lentils drip dry thoroughly. Puree the cooked lentils into a smooth mixture.
  2. 2. Wash the zucchini thoroughly. Cut off the hard stem end. Grate the zucchini coarsely.
  3. 3. Peel the shallot and cut it into small cubes. Heat some butter in a pan. Sauté the shallot cubes and the grated zucchini in it for a short time.
  4. 4. Add the lentil puree, the zucchini mixture, and the shallots to a large bowl. Add the eggs and the breadcrumbs. Knead everything well together.
  5. 5. Check the consistency of the mixture. If it seems too wet, add a little more breadcrumbs. Season the mixture with salt and pepper to taste.
  6. 6. Moisten your hands with a little water so the mixture does not stick. Shape about 16 small balls from the lentil mixture. Press the balls slightly flat so they look like small cakes.
  7. 7. Heat some oil in a non-stick pan. Fry the lentil balls in the oil for about 3 minutes on each side until golden brown. Remove them from the pan and keep them warm.
  8. 8. Wash the mint thoroughly. Shake it dry to remove excess water. Chop the mint finely.
  9. 9. Mix the chopped mint with the yogurt in a small bowl. Season the yogurt-mint mixture with salt and pepper.
  10. 10. Wash the tomatoes. Cut them into even slices.
  11. 11. Wash the basil leaves. Shake them dry as well.
  12. 12. Assemble the plates: Place a tomato slice on the plate. Add a dollop of mint yogurt on top. Place a basil leaf on top. Repeat with more tomato slices until the tomatoes are used up.
  13. 13. Place the warm lentil balls next to the tomato slices on the plate. Drizzle some mint yogurt over the balls. Garnish the dish with fresh basil leaves.

Nutrition per serving