Lentil & Walnut Balls

Makes 30 balls

BY BRODIE CHAN - The Hungry Babushka


250g cottage cheese

2 x 400g cans lentils, drained, rinsed

3 eggs

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.

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