Paired with a refreshing cucumber yogurt sauce, this recipe is a delightful addition to your culinary repertoire, perfect for both vegetarians and meat lovers alike.
Function: FullSteam® (100% steam), Induction cooktop
Lentil Meatballs
Ingredients
FOR THE LENTIL MEATBALLS:
250 g red lentils
2 whole cloves
1 bay leaf
300 ml water
1 red onion
2 garlic cloves
1 tart apple
20 g dried apple chips
50 g walnut halves
3 eggs
1 tsp Dijon mustard
2 heaped tbsp quick oat flakes or rolled oats
2 tbsp corn flour
3 tbsp chopped parsley
2 finely chopped spring onions
½ tsp coriander
1 tsp ground cumin
1 tbsp Worcestershire sauce
Salt
Freshly ground black pepper
Sunflower oil
FOR THE YOGURT SAUCE
100 g yogurt
½ cucumber
Salt
Fresh chives
Method
Wash the lentils in cold water, drain in a sieve. Place the lentils, cloves, bay leaf and water in a small unperforated steamer container and cook on shelf level 2 for 10 minutes at 100 °C Steam setting. Remove the cloves and bay leaf.
Peel and finely dice the onion and garlic. Peel, core and finely dice the apple. Chop the apple chips and walnuts.
Mix all the ingredients in a bowl. Season with salt and pepper and leave to stand for about 10-15 minutes. Using an ice cream scoop, divide the mixture into 10 portions and form patties with wet hands.
Place on a plate. If the mixture is too soft or sticky, freeze the patties briefly. Fry the meatballs in hot sunflower oil on the Teppan Yaki on the induction cooktop on level 6 for about 3 minutes per side.
Peel the cucumber, grate it finely, and sprinkle with a little salt. After 10 minutes, squeeze the grated cucumber and add it to the yogurt. Sprinkle the cucumber yogurt with chopped fresh chives and serve with the meatballs.
Notes
Notes : The size of the eggs used can affect the consistency of the patties. If using large eggs use only 2.