Servings: Servings
Meatballs with Lentil Flour
Served with Pommes Rösti & Pea Purée
Ingredients
Lentil Meatballs
- 35 gram Oatmeal
- 55 gram Lentil Flour
- 1 pcs. Onion
- 1 clove Garlic
- 35 gram Sesame Seeds
- 200 gram Water cold
- 100 gram Carrots Grated
- 6 gram Salt
- Pepper
- Spices e.g., cumin or paprika
- Butter for frying
- Oil for frying
Toast
- 300 gram Potato
- 1 pcs. Onion
- 1 pcs. Egg
- Spices salt and pepper
- Butter for frying
- Oil for frying
Pea Puree
- 300 gram Peas from frozen
- 1 pcs. Onion
- 1 clove Garlic
- 25 gram Butter
- Spices salt and pepper
- Lemon Juice
Instructions
Lentil Meatballs:
- Peel the carrots and onion.
- Grate the vegetables on the coarse side of a grater.
- Pour oats, lentil flour, and sesame seeds into a bowl.
- Add water, grated onion and carrot, pressed garlic, salt, and spices.
- Mix the "dough" well, perhaps with an electric mixer. It should have the consistency of a thick porridge.
- Heat a pan with plenty of oil and add butter when the oil is hot.
- Fry the meatballs on both sides until they are golden and crispy.
Rösti:
- Peel the potatoes and onion.
- Grate them on the coarse side of a grater.
- Put the grated vegetables in a cloth and squeeze them completely free of liquid.
- Put the grated potatoes and onion into a bowl and add eggs, salt, and pepper.
- Mix the ingredients thoroughly.
- Heat a pan with plenty of butter and oil.
- Put the rösti mixture in the pan and fry it on both sides until the rösti is golden and crispy.
Pea Purée:
- Peel the onion and garlic and dice both.
- Heat the butter in a pot and sauté the onion and garlic in it. They should not become brown, only translucent.
- Add the peas and let them simmer with the onion and butter for 10-15 minutes.
- Blend everything together and season the purée with salt, pepper, and lemon juice.
Serving:
- Serve the crispy lentil meatballs with rösti and pea purée.