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  • A delicious and nice recipe with an eye to the taste and one to the wellness
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Vegetarian meatballs with chives dip sauce

A delicious and nice recipe with an eye to the taste and one to the wellness

  • Main Dishes
  • Serves: 4
  • Difficoltà Low
  • 60 minutes
  • Rich in proteins

INGREDIENTS

  • 200 g of lentils Colfoirito®
  • 1/2 handful of chives
  • 200 g of soy yoghurt
  • 50 ml soy cream
  • 1 tablespoon of lemon juice
  • 200 g white potatos
  • 300 g of leek
  • 2 tablespoons of seed oil
  • 3 teaspoons of poppy seeds
  • 3 tbsp oat flakes, small
  • 40 g of chickpea flour
  • 1 teaspoon of curry powder
  • salt
  • ground pepper
  • 2 tablespoons olive oil for frying

NUTRITIONAL VALUE

Nutritional value for each portion:

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AVERAGE VALUE PER 100g
Calories 315 kcal/1319 kJ
Protein 12,7 g
Fat 15,9 g
Carbohydrates 28,4 g
Fibers 7,4 g
Cholesterol 0,1 mg

PREPARATION

Preparation time: 30 min
Cooking time approx.: 30 min

 

For the dip sauce wash the chives and cut them finely. Mix the soy yoghurt with the soy cream and lemon juice. Season with salt, pepper and chives. For the pancakes, cook the lentils for 30 minutes. Peel the potatoes and grate them finely. Wash and peel the leek and cut into cubes. Heat the oil in a pan, brown the leek over moderate heat for 2-3 minutes, and then stir with lentils and grated potatoes. Add the poppy seeds, oatmeal and chickpea flour and season with the curry powder, salt and pepper. Mix everything well and make 8 meatballs with moistened hands. Heat the olive oil in a large pan, and let sweeten the meatballs over moderate heat for about 3-4 minutes on each side. Serve them with chives dip sauce.