Drive away potatoes and onions
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Lentil balls and baked potatoes
ingredients
servings
4
Lentils
300 oz
Potatoes
1 unit
Corn flour
50 oz
Parsley
1 sprig
Onions
1 unit
Salt
to taste
Pepper
to taste
Extra virgin olive oil
to taste
second courses from Italy
Lentil balls and baked potatoes
Lentil balls and baked potatoes
ready in
35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The lentil meatballs are a dish that I love: they are stuffy, they are healthy and they are very easy and quick to prepare! They are also an excellent alternative to consume legumes and above all to hide them from children who, you know, are always very reluctant to lentils and legumes in general.
preparation
step 1
Soak the dried lentils for at least 4 hours. Subsequently boil them in boiling salted water. Wash the potato and boil it in boiling water, once it is peeled and cut into chunks. Blend the lentils with the chopped potato and the parsley leaves.
step 2
Add the corn flour, salt and knead until a homogeneous mixture is obtained. With the moistened hands, form many balls as big as a walnut, then pass them in the corn flour. Put the meatballs in the freezer for 30 minutes.
step 3
Then place the meatballs in a pyrex profile or in a baking pan lined with baking paper and bake in a 200 ° ventilated oven for about 15-20 minutes, until it forms a crispy crust.
step 4
Serve warm or warm accompanied by a side of raw or cooked vegetables and dipped in a good sauce like these: vegan mayonnaise, avocado guacamole and yogurt or ketchup sauce. Enjoy your meal!!
