RED LENTIL MEATBALLS WITH WALNUT
Ingredients
For 4 people:
250 g red lentils
2 cloves
1 bay leaf
300 ml water
1 red onion
2 garlic cloves
1 tart apple
20 g dried apple chips
50 g walnut halves
3 eggs
1 tsp Dijon mustard
2 heaped tbsp tender oat flakes
2 tbsp cornflour
3 tbsp chopped parsley
2 finely chopped spring onions
0.5 tsp coriander seeds
1 tsp ground cumin seeds
1 tbsp Worcester sauce
Salt
freshly ground black pepper
Sunflower oil
Instructions
Step 1 - Steam the lentils
Wash the lentils in cold water, drain in a sieve. Place the lentils, cloves, bay leaf and water in a small unperforated steamer basket and cook on shelf height 2 for 10 minutes at 100 °C steam setting. Remove the cloves and bay leaf.
Step 2 - Make the apple and onion mixture
Peel the onion and garlic. Dice onion finely, chop garlic finely. Peel, quarter and core the apple. Finely dice apple quarters and chips, chop walnuts medium coarsely.
Step 3 - Shape the lentil balls
Mix all the ingredients in a bowl. Season with salt and pepper and leave to stand for about 10-15 minutes. Using an ice cream scoop, cut off about 10 portions and form patties with wet hands.
Step 4 - Fry the lentil meatballs
Place on a plate. If the mixture is too soft or sticky, freeze the plate briefly. Fry the meatballs in hot sunflower oil on the Teppan Yaki on the induction hob on speed 6 for about 3 minutes per side.
