Vegan Lentil Meatballs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 236 cal. | (11 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 30.7 μg | (51 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 495 mg | (12 %) | ||
| Calcium | 216 mg | (22 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 3 ½ ozs split white Lentils
- 1 Tbsp chopped almonds
- 18 ozs vegan Yogurt (low-fat)
- ¼ tsp Cumin
- ¼ tsp Mustard seed
- Asafoetida
- 4 Curry leaves
- salt
- vegetable oil (for frying)
- 1 tsp oregano (or parsley)
Preparation steps
Rinse the lentils and soak overnight in plenty of water. The next day, drain the water and mash the lentils to form a thick mixture. Mix 1/4 teaspoon salt and the almonds into the lentils. Stir the yogurt with 1/2 teaspoon salt. Heat 1 teaspoon of oil along with the cumin, mustard seeds, asafoetida and curry leaves. Cook until fragrant, then stir into the yogurt.
Heat the oil for frying in a deep pan. Use a tablespoon to form a small ball with the lentil puree. Gently slide the balls into the hot oil and fry in portions until golden brown. Remove with a slotted spoon and immediately dip in cold water for 10 seconds. Squeeze out the water gently by hand. This removes the excess oil. Pour the yogurt sauce into a large bowl, then add the lentil balls. Let the balls marinate for 15 minutes. Serve cold, garnished with oregano or parsley.
