You who follow us regularly know how weak we are for short ingredient lists. When we realized that these vegetarian meatballs contained only four ingredients – sprouted green lentils, boiled beef, garlic and salt – we started drooling. Additionally – both of the children in the test panel gave thumbs up to them after being tasted. Not badly bad because our children may sometimes be quite skeptical about new recipes. Just such a thing!
If you plan to spread the lentils yourself, the recipe will take five days, but we did not dare to write in the headline. If you do not have a jar or patience, you can skip this moment and run on ordinary cooked lentils. Did not try this because we love to sprout things, big and small, but our reason tells us that it should be fine.
(about 20 pieces)
1 dl green lentils (gets about 6 dl when sprouted)
2 dl whole buckwheat
2 garlic cloves
a pinch of salt
Begin to sprout the lenses. Rinse them carefully before placing them in the germ can. Rinse through every day. Harvest after five days.
Boil the bucket. Follow the instructions on the package, please let the beef be slightly overcooked and soft (unlike any other days of the week when we prefer al dente).
Mix with two garlic cloves and a little salt. Roll the balls as you cook at low temperatures in any oil. Take them off from the stove when they look like golden gold. Do not hesitate to feel a little soft inside, it will correct when they have cooled down.
Serve with optional accessories. In the picture you will see our carrot paste with stitch in the base, the recipe is made of cashew nuts, curry, dates and cayenne pepper and is found in this lovely cookbook.
Earlier spelled posts:
Andra recept med föredömligt korta ingredienslistor: