Lentil & Vegetable Balls

lentil & veggie balls recipe by Annabel Karmel


Lentil & Vegetable Balls

Lentils are a good source of protein, iron, and fibre. Everything gets whizzed up in a processor and the rolled into nutrient-dense mini-balls which make perfect finger food.


125g cold mashed potatoes
80g carrot, peeled and grated
75g cooked lentils (from a can)
50g parmesan, grated
1 tsp sundried tomato paste
1 tbsp fresh thyme, chopped
40g panko breadcrumbs


  1. Measure the potato, carrot, lentils, cheese, tomato paste, thyme and 25g of panko breadcrumbs into a processor. Whiz until finely chopped. Shape into 20 balls. Roll the balls in the remaining panko breadcrumbs.
  2. Heat a little oil in a frying pan. Add the balls and fry for 4 to 5 minutes until golden brown.

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