Lentils / Lunch / Main Course / Meat Free Monday

Lentil and Spinach “Meatballs”: Meat Free Monday

This is a recipe I’ve been playing around with for a few month’s now and I think this simple version is actually the best so far! Sometimes all you need is a few ingredients and a little imagination!

I have seen different versions of vegetarian meatballs around but most of them have a lot of cheese in them and that’s something I always try and avoid! I experimented with different ways to bind the lentils to form the meatball shape and good ole egg and breadcrumbs worked fantastically so I kept with them.

I tried making these first by wilting the spinach and combining that into the mixture but it was quite soggy. For this recipe I blend the spinach leaves raw with a splash of water and one egg, the egg helps the spinach blend down into a smooth puree and these combined become a fantastic was to bind the ingredients together!

I love the vivid green colour of the meatballs, so much prettier than a beef meatball! They just look healthy!

I made 3 large meatballs per person to serve 2 and simply served it with basic tomato sauce but if you wanted to add pasta then I’d recommend making smaller sized meatballs and it could easily serve 4 people.

200g Cooked Green lentils
125 Spinach
1 Egg
1 Lemon – Zest and Juice
1 Garlic Clove
60g (1 cup) Fresh Breadcrumbs
Spray oil or olive oil for frying

Wash the spinach and put it in a blender with the egg and a splash of water and blitz untill you have a smooth paste. The colour will be a gorgeous vivid green!

Scrape the spinach puree into a large bowl and add the lemon zest, juice of 1/2 the lemon, crushed garlic clove, the cooked lentils, the breadcrumbs and some salt and pepper.

Stir the ingredients all together and then shape into balls using your hands (the large ones are slightly bigger than a golf ball). Place on a large plate or tray and put them in the fridge for half an hour at least.

Heat some spray oil or 1-2 tblspoons olive oil in a large frying pan and when hot add the lentil meatballs and fry for about 8 – 10 minutes untill beginning to brown and hot in the middle. I found that as they were frying the bottom would begin to go flat so as you turn them use a wooden spoon to gently pat the edges to keep them in a nice round shape.

Serve with a simple tomato sauce and some spaghetti if you are making the smaller balls – they are filling!

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6 thoughts on “Lentil and Spinach “Meatballs”: Meat Free Monday

  1. Pingback: A VegHotPot Dinner Party! What I cooked and How it went. | veghotpot

  2. Pingback: My favourite recipes from 2012! « veghotpot

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