Delicious vegeballs recipe: 1 cup red lentils boiled for 25 mins in 2 cups vegetable stock. 1 red onion finely chopped with pampered chef food chopper, 300g mushrooms finely chopped as above. Half courgette chopped as above. Fry onion gently in 15g butter for 5 min. Add mushrooms and courgette and fry till moisture evaporated (~10mins). Add 2 cloves garlic crushed with pampered chef garlic press, 1tbspn balsamic vinegar and another of tomato puree, 1tspn Harissa. Cook 2 min. Place cooked lentils and mushrooms in bowl. When cool enough to handle, mix in 100g bread crumbs, 2 beaten eggs, 2tbspns chopped parsley,1tspn oregano, 50g finely grated parmesan and plenty of salt and pepper. Check seasoning by frying a small patty then tasting. If ok place balls made with small pampered chef scoop on oiled grease proof paper and cook at 220c in oven for 15-20mins. Makes ~50 walnut sized balls. Great in pitta with tomato salsa and guacamole or wherever you would have meatballs. YUM.
Posted on: Tue, 05 Nov 2013 22:02:39 +0000
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