Preparation
- Cook the lentils according to the package instructions and drain through a sieve.
- Finely dice the onion.
- Finely chop the garlic cloves.
- Heat the olive oil in a pan, sauté the onions until translucent, add the garlic and sauté over medium heat.
- Finely chop the coriander and parsley.
- Place the cooked lentils, onion, garlic, herbs, spices, tomato paste, and soy sauce in a blender and blend to a coarse consistency (caution: do not purée too finely).
- Mix the breadcrumbs into the lentil mixture, season to taste and leave to rest for 10 minutes (the mixture can also be placed in the refrigerator overnight and used the next day).
- After resting, the dough should be soft but malleable (if the dough is very sticky, mix in a little more breadcrumbs).
- Cut the mozzarella into cubes approx. 1 cm in size.
- Using a tablespoon, scoop out portions of approx. 25-30 g from the lentil mixture, roll into balls, flatten, place 1 cube of mozzarella on top, press the mixture together over the mozzarella and form into balls (moisten your hands slightly if necessary).
- Prepare a breading station with 3 bowls containing flour, beaten eggs, and breadcrumbs.
- First roll the lentil balls in flour (shake off any excess flour), then in egg, and finally coat them with breadcrumbs.
- When preparing in a deep fryer, heat the oil to 180°C and fry the lentil balls in the hot oil for approx. 3 minutes until golden brown.
- If using an air fryer, lightly spray or brush the balls with oil and fry at 180°C for 10-14 minutes. Turn halfway through.
- Drain on kitchen paper.
- Serve with curry sauce, tomato sauce, or dip and a fresh salad.
Tips
For extra crispy lentil balls, bread them twice. To do this, coat the balls in flour, eggs, breadcrumbs, and then again in eggs and breadcrumbs (you will need more eggs and breadcrumbs).
If the eggs become too thick due to the flour, add a little water or milk and whisk.
