Fake cutlets of broccoli and chickpeas
second courses from Italy - Veneto
translated by Italian with
Rustic in flavor and in shape!
Weigh lentils and rice. Put the rice in boiling water first (I used the whole baldo, without soaking it first) and after ten minutes the lentils. Cook everything for 35 minutes, adding a pinch of coarse salt.
Meanwhile peel the Jerusalem artichoke and cut into small pieces, as well as broccoli. Steam them for 30 minutes.
Once everything is ready, put the ingredients together in a bowl and add what is missing: a teaspoon of tahini, a pinch of salt, turmeric and pepper to taste.
Blend everything with an immersion blender. Do it roughly! So they will be truly rustic.
Turn on the oven at 180 degrees. Meanwhile, place the meatballs on the baking tray covered with parchment paper, which you will shape with your hands (round or flat, as you prefer).
Bake in ventilated oven for about 20 minutes. They will be crispy outside and soft inside!