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Lentil frikkadels

Recipe from: 18 March 2011

Ingredients 13
Servings 4
Time 00:15


  • 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



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

Puree or mash them until you’re left with a thick paste. It can be really thick.

Fry the onion in the oil until translucent.

Mix the lentil paste with the onions and the rest of the ingredients and incorporate.

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. Place the meatballs slowly into the oil and fry.

Fry them just until they are golden brown.

Serve with a cucumber raita and a green salad.

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

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