Vegan sweet potato and lentil 'meatballs'

    35 min

    This is a simple and nutritious vegan 'meatball' dish made with sweet potatoes and lentils that the whole family can enjoy with pasta or in a salad or in bread rolls. This recipes makes about 25 'meatballs' which is quite a large quantity but you can freeze some of them for another day.


    3 people made this

    Ingredients
    Makes: 25 'meatballs'

    • 500g sweet potato, peeled and diced
    • 1 tablespoon oil
    • 1 large onion, finely chopped
    • 1/2 tablespoon of turmeric
    • 4 cloves garlic, crushed
    • 500g cooked red lentils
    • 1 teaspoon mixed herbs
    • 1/2 teaspoon ground nutmeg
    • small pinch of salt
    • 2 tablespoons freshly chopped fresh parsley
    • 100g buckwheat flour
    • 2 tablespoons cornflour
    • oil for frying

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Cook diced sweet potato in boiling water over medium heat for about 10 minutes, or until tender. Drain and set aside.
    2. Heat oil in a saucepan; stir in onion and turmeric and cook until onions are softened. Stir in crushed garlic, cooked sweet potato and cooked lentils. Season with mixed herbs, nutmeg, salt and freshly chopped parsley; stir to mix well.
    3. Transfer mixture into a food processor; add buckwheat flour and cornflour. Blend mixture to achieve a chunky mince-style mixture. Scoop up a spoonful of mixture and roll into bite-size 'meatballs'; repeat with remaining mixture.
    4. Heat 1 or 2 tablespoons oil in a pan over medium heat; add some of the meatballs and cook until browned on all sides. Repeat with remaining 'meatballs'.
    5. Serve as desired, such as in tomato sauce with pasta or in a salad.

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