Easy
4 people
30 min
Lactose Free
Ingredients
- 250 g precooked lentils
- 100 g Grana Padano Riserva
- 150 g boiled potatoes
- 100 g breadcrumbs
- 1 garlic clove
- 1 bunch parsley
- 1 shallot
- tomato purée
- thyme
- chili pepper
- extra virgin olive oil
- salt
- pepper
Preparation
Place the lentils, the grated Grana Padano Riserva, the peeled boiled potatoes, cut into pieces, a pinch of salt, pepper and 1 garlic clove into a mixer.
Purée everything until the mixture is smooth and dense.
Make lots of small balls with the aid of a spoon, roll in the breadcrumbs and fry in a pan with a drizzle of olive oil and the chopped shallot.
Add the tomato purée, season with salt and pepper and finish cooking.
Serve the lentil “meatballs” with the tomato sauce and a sprinkle of chopped parsley.
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