How to make
Super tasty and nutritious Healthy Vegan Beetroot and Lentil Patties, suitable for picnic, birthday, special occasions, Christmas and Easter fasting.
Soak the washed brown lentils for at least half an hour. Then boil them in a glass and a half or two of water, with half a teaspoon of baking soda (for faster boiling). Once it is ready, pull the pot off the heat and let the lentils absorb the excess water - if there is any.
Grate the carrots and beets in a bowl. Add finely chopped onion and parsley to them. Pour the lentils, a crumbled half slice of whole grain bread, the finely ground corn flour and olive oil. Season with Himalayan salt, garam masala (Indian mix of oriental spices), cumin, ground black pepper and ginger powder. Mix well and knead the mixture for the vegetable patties by hand.
Start shaping the lentil patties. If desired, they can be rolled in corn flour, smeared with olive oil, but they are best obtained without rolling and greasing - simply shape them and arrange them in the tray onto the baking paper. This mixture makes about 15 meatballs.
Bake in the oven (preheated) at 360°F (180°C) for 20 minutes. During baking, we can turn them in the tray 1-2 times.
When we take them out of the oven, it is very important to let them rest for a few minutes, so that we can easily separate them from the paper.
Serve them hot - freshly prepared, with your favorite sauce, pesto, dip, spread or mixed green salad.
Wonderfully delicious!
