Red Lentil Balls

Add to cookbook
30 Min.
Medium
Leftovers

Ingredients

Serves 4
2 tsp coriander seeds
2 tsp cumin seeds
1/2 onion
1 tsp paprika
1 tsp hot paprika
1 tsp Sumac
200g red lentils
1/2 bunch spring onions
10 sprigs of parsely
5 sprigs of mint
2 eggs
100g flour
750ml water
3 tbsp olive oil
Olive oil or hazelnut oil for frying
Salt

Method

Grind the coriander and cumin seeds.

Heat 2 tablespoons of olive oil in a pan. Finely chop the onions and garlic and fry until soft. Add the coriander, cumin, both types of paprika and sumac.

Add the lentils and water. Cook the lentils until the water is absorbed. Let it cool.

Finely chop the spring onions and sauté with 1 tablespoon of olive oil. Chop the parsley and mint. Add the sautéed onions and chopped herbs to the lentils.

Separate the egg yolk from the egg white and add the yolk to the lentil mix. Add in the flour.

Whisk the egg whites to moderately-soft peaks. Gradually incorporate it into the lentil mixture.

Put the frying oil in a large pan. Once the oil heats up, make small balls of the lentil mix and fry.

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