These lean red lentil and bulgur meatballs are delicious, well balanced in terms of macronutrients, and suitable for eating all year round.
Ingredients:
- 200 g red lentils
- 100 g bulgur
- 1 onion (yellow or red) or 1 bunch of green onions
- 1-2 cloves of garlic
- A little parsley, if desired
- Salt to taste
- A little cumin and/or black pepper, if desired
Preparation:
1. Cook the red lentils and bulgur according to the instructions on the packages. If you cook them together, keep in mind that bulgur cooks faster, so judge when to add it to the lentils.
2. Drain the lentils and bulgur thoroughly, even pressing them to remove excess water if possible.
3. Chop the garlic and onion, and sauté them lightly. If using parsley, chop it as well.
4. In a convenient container, mix the lentils, bulgur, onion, and all other spices well so that you get a nice homogeneous mixture that will easily form into patties.
5. Leave the mixture to cool.
6. Shape the patties and start cooking them. There are several options here—you can fry them (if frying, you can roll them in a little flour), bake them in the oven, or cook them in an air fryer. Fry/bake them until they are golden brown.
Bon appetit!
Add new comment