I called them not-meat-balls because, how do you call some meatballs without meat? The other option was vegeta-balls, but as they don’t have any vegetable inside, I discarded it.
It has been a while since I have the thought that meatballs should be something else than meat with meat, so the moment I saw this ones from El Comidista, I decided I had to cook them. However, I changed the spices combination, what changes completely the flavour of the meal. And exactly that is one of the best things about these not-meat-balls, you canchange completely the air of the meal only changing the spice combination. The other good thing is that they are ready really fast, seriously.
As opposite to what great cooks do and teach, I try to fry them in the minimum possible amount of oil. I add oil as they consume it.
Ingredients (6 pieces):
- 1 small canister of cooked lentils (400g aprox)
- 3 tbsp of dry basmati rice
- 1 tbsp of ras el hanout (arabic style spice mix)
- 1 tsp of powdered chilli
- 1 tbsp of cumin
- 1 egg
- 4 tbsp of breadcrumbs (and a little bit more for tarnishing)
- Olive oil, salt and black pepper
How to do it:
- We boil the rice as indicated at the package.
- We wash the lentils and we mix them with the boiled rice.We blend it avoiding a complete blend, we should leave some rice texture.
- We add the egg, breadcrumbs and spices. We mix it by hand forming a dough.
- We leave it in the fridge after covering it with some plastic film, for half and hour (minimum).
- We prepare some breadcrumbs (for tarnishing) and a pan with some olive oil.
- We wet our hands and form the croquettes, we tarnish them and we fry them.
- As side dish I prepared some hasselback potatos: washed potato, with some vertical cuts (avoiding cutting it completely), a trickle of olive oil and only 6 minutes in the microwave do the magic and turn them in butter. I served them with some honeymustard sauce.
Enjoy the meal!