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Ingredients
Vegan Lentil Meatballs
- 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)
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.
(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 %) |