\"No meat\" - balls with a creamy side salad
very easy
50 mins
50 mins
Ingredients
- 250 g red lentils
- 2 Onions
- 1 Garlic clove
- 1 small romaine lettuce
- 1 collar Radishes
- 1⁄2 Cucumber
- 7-10 Tbsp Juice from 1⁄2 Lemon
- 5 TABLESPOONS Greek cream yoghurt
- 2 TABLESPOONS liquid honey
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 TABLESPOONS Oil
- 1 (16 g) Bag connoisseur Fix vegetable pan
- 150 g fluffy oats
Directions
- 1
For the lentil meatballs, place lentils in a sieve and rinse with cold water. Cook the lentils in boiling water for about 10 minutes. In the meantime peel the onions and dice them very finely. Peel and finely chop the garlic. Pour lentils into a sieve, drain well.
- 2
For the salad, clean and wash the romaine lettuce, shake really well dry and cut into fine strips. Clean and wash radishes and cut into fine slices. Clean and wash the cucumber, first cut into slices and then into fine sticks.
- 3
Mix 3 tablespoons yoghurt, lemon juice and honey. Season to taste with salt and pepper. Mix salad, radish, cucumber and dressing. Keep cool until serving.
- 4
Heat 1 tablespoon of oil in a saucepan. Fry onions and garlic for 2-3 minutes until transparent. Stir in the spice mixture. Remove from heat. Mix with lentils, oat flakes and 2 tbsp yoghurt. Form approx. 20 meatballs from the lentil mixture with moistened hands.
- 5
Heat 3 tablespoons of oil in a large frying pan. Fry the meatballs in it in 2-3 portions for 4-5 minutes while turning. Remove. Serve lentil meatballs with salad.
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