Lentil frikkadels

Meatless "meatballs" for a healthy vegetarian dinner.
meat-free mondays,pulses,recipe,shallow-fry, veget
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Recipe from: 18 March 2011
Preparation time: 15 min
Cooking time: 10 min


  • 1
    brown, dry lentils
  • 3
  • 1
    stock cube/Tbs stock powder
  • 1
    onion- chopped
  • 1
    baby marrow- grated
  • 1
    small green pepper- grated
  • 2
    tomato paste
  • 1
    garlic and ginger paste
  • 1
  • salt and pepper to taste
  • 1
    raw oats/breadcrumbs
  • extra stock/wine/water
  • oil for frying
Servings: Change Serving


Rinse the lentils and cook them in the water and stock for about 15 minutes until soft.

meanwhile fry the onion in the oil until translucent.

Pureé or mash the lentils until you’re left with a thick paste. Mix the lentil paste with the onions and the rest of the ingredients.
Use extra liquid – like wine – to make the paste more malleable so that you can form it into small balls.

Roll the “mince” into “meat”balls. Heat about 30ml of oil in a pan and space the meatballs slowly into the oil and fry.
You don’t need to worry about them being done or not – no raw meat to worry about!

Fry them just until they are golden brown.
Serve with a green salad.

Reprinted with permission of A Spoonful of Sugar. To see more recipes, click here.



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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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