Ingredients:
450 grams puy lentils cooked
~100 grams gluten-free flour
½ red onion, chopped
4 cloves garlic, chopped
2 tbsp dried oregano
1 egg/or a flaxseed egg
A handful of fresh parsley
1 – 2 tsp coconut aminos
2 tbsp water
2 tbsp avocado oil for cooking
Method:
Combine the cooked lentils, onions, garlic, parsley, gluten-free flour, egg, oregano, tamari in a food processor and pulse until combined, leaving a little texture.
If the mixture is too dry, add the additional water, if the mixture is too wet, add a little more gluten-free flour.
Transfer the mixture to a bowl and form tablespoon sized meatballs, using a cookie dough scop. In a large skillet, heat the avocado oil and cook for abut 5 minutes until golden brown and slightly crisp.
Serve with a green salad and cooked quinoa.
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