SAVORY RECIPES — LENTIL MEATBALLS WITH OATS & QUICK PEPPER SAUCE
INGREDIENTS
For the lentil balls
1 white onion, finely chopped
1 carrot, coarsely grated
2 garlic cloves, minced or crushed
60 g Quaker oats
½ tsp dried oregano
200 g cooked lentils (~150 g dried)
1 tbsp soy sauce
1 tbsp tomato paste
½ bunch parsley (leaves only)
1 egg or 1 tbsp ground flaxseed mixed with 2 ½ tbsp water (for vegan version)
Salt & freshly ground pepper
Olive oil
For the pepper sauce:
30 g Quaker oats
2 roasted Florina peppers
1 garlic clove
2 tbsp vinegar
1 tsp smoked paprika
¼ tsp chili flakes or cayenne pepper
30 ml olive oil
RECIPE
See the step-by-step recipe by Madame Ginger in a video here!
- Heat 3 tbsp olive oil in a non-stick pan and sauté the onion for 2–3 minutes over medium heat. Add the carrot and cook for 3–4 minutes, then add the garlic for one more minute. Remove from heat and let cool.
- In a food processor, blend the Quaker oats and oregano until powdery. Add the cooked lentils, soy sauce, tomato paste, parsley, and either the egg or flaxseed substitute (for vegan option). Season with salt and pepper and blend well. If needed, process in two batches.
- In a bowl, mix the oat mixture with the carrot and onion, cover and place in the refrigerator for 10 minutes to firm up slightly. Preheat the oven to 200°C. Form 18–20 meatballs and place them on a baking sheet lined with parchment paper. Brush with olive oil and bake for 20 minutes, turning the meatballs about halfway through.
• 4. While the meatballs are baking, prepare the sauce. Place all the ingredients in a food processor and refrigerate until serving.