Preparation
- Place the olives in a sieve and drain (collecting the juice).
- Place 40 olives in a bowl and set aside, roughly chop the rest.
- Finely chop the herbs and garlic clove.
- Mix the chopped olives, herbs, garlic cloves, mustard, tomato paste, and olive oil together well.
- Mix in the breadcrumbs.
- Add enough liquid to form a firm, moldable mixture.
- If using a deep fryer, heat the oil to 175°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.
- Take approx. 10g of the mixture, wrap it around a whole olive and shape into a ball. Repeat this process until all the mixture has been used up.
- Mix the flour and water well until you have a smooth, creamy liquid.
- First dip the balls in the flour and water mixture, then in the panko breadcrumbs.
- Fry in the deep fryer for approx. 2 minutes until golden brown.
Alternatively:
Olives can be replaced with pickled peppers.
Vegan cheese can be used for the filling.
