Lentil & Walnut Balls
Makes 30 balls
BY BRODIE CHAN - The Hungry Babushka
250g cottage cheese
2 x 400g cans lentils, drained, rinsed
3 spring onions, thinly sliced
1 carrot, peeled, grated
1 long red chilli, finely chopped
1/4 cup finely chopped walnuts
2 ½ cups Casalare Gluten-Free Rice Crumbs
½ cup Casalare Gluten-Free Not So Plain flour
1 cup rice bran oil
Salt and pepper
Preheat oven to 180ºC (160ºC fan).
Add half the lentils and 1 egg to a food processor and blend until a smooth paste. Combine in a large bowl with cottage cheese, remaining lentils, spring onions, carrot, chili and walnuts. Season generously then use clean hands to mix very well.
Divide mixture into 30 portions (about 2 tbsp each). Use wet hands to roll into balls.
Place flour into a large bowl. In another bowl whisk together remaining 2 eggs with a splash of water and in a third bowl add Rice Crumbs.
Toss each ball in flour (dusting off excess), then dip into egg to coat and finally toss in Rice Crumbs.
Heat oil in a large saucepan over medium heat. Fry balls in 3 batches, turning regularly, for about 4-5 mins or until lightly browned all over. Transfer to a lined baking tray and cook in oven for a further 15 mins to cook through. Serve immediately.