Polpette di lenticchie, lentil balls
Golden lentil balls are the beautiful afterlife of boiled lentils. Or better still, of lentil soup. The procedure is very simple, it follows the rules of polpette. As it goes with polpette, rules are vague and personal. That is the charm of golden lentil balls: you can give them a personal touch, sign them.
- Prep Time 10 Minutes
- Cook Time 10 Minutes
- Total Time 20 Minutes
- Serves 4 People
- Calories 250 kcal
Ingredients
- 400 grams of lentil soup
- 50 grams of bread crumbs
- 100 grams of grated pecorino cheese
- Flat parsley
- 50 grams of all purpose flour
- 2 beaten egg whites
- Frying oil
Instructions
- Drain the soup
- Add eggs, breadcrumb, cheese and parsley
- Blend in a smooth yet firm paste
- Roll ball the size of a walnut
- Pass them in plain flour first, then egg white and finish with breadcrumb
- Fry the balls for about 5 minutes at 190 degrees
- Serve them piping hot
Notes
Golden lentil globes are spectacular. Whether as a starter or as main dish. Serve them in tomato sauce or as they come. Success is guaranteed.You can't make golden lentil globes from scratch. Then again, why would you skip lentil soup? The variations are plenty. Much depends of course on the lentils used. Instead of pecorino cheese some use Parmisan or other grated cheese. It is interesting to toast the breadcrumbs. Specially the one you use in the mixture. The external ones will be fried.For those who believe frying is wrong, try the oven baked version.
