Beetroot and lentil Balls
This recipe of beetroot and lentil balls is not only beautiful in colour from the bright beets but also so versatile. I often make double the batch so I can use them for dinner with my favorite pasta sauce, and then keep half of them in the fridge to use for lunches over the next few days. Whether it be tossing them in a salad, popping them in a veggie wrap with lashings of hummus, or just eaten on their own on the run. These little balls of goodness are so handy to have hanging around.
To a med heat frying pan add the onions and garlic and sweat them down until soft and translucent.
Add the beetroot, carrot, and scallions, and cook until soft. Stirring often to ensure nothing sticks to the pan.
Transfer to a large bowl and add remaining ingredients, sourdough bread crumbs, psyllium husks, ground almonds, green lentils, vegetable stock, paprika, salt and pepper. Mix until well combined.
Set the mixture aside for 10 mins to allow the vegetable stock to be absorbed.
In the meantime pre-heat the oven to 180 deg.
Roll the mixture into bite-size balls and place on an oven tray lined with greased parchment paper.
Bake for 50-60 mins until crunchy and golden.
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