Mushrooms & Lentils “Polpette”
These mushroom and lentil "polpettes" are perfect with any sauce and can be either a side or even a main dish.
Makes: 15 small balls.
Ingredients
- 250 g chestnut mushrooms, sliced
- 1 red onion, peeled and chopped finely
- 2 tbsp olive oil
- 50 g / 1/2 cup ground almond (or any other flour, oat, wheat, spelt)
- 60 g / 1/2 cup cooked lentils
- 2 tbsp pickled capers, drained and finely chopped
- 1 tbsp raisins (or any other dried fruit)
- Zest from 1 lemon
- 10 basil leaves (other herbs like mint or coriander can work)
- Pinch of sea salt and pepper
Chickpea sauce
- 1 can (240 g) cooked chickpeas, drained (keep the water for later use)
- 1 garlic clove, grated
- 150 ml almond milk (or other plant-based)
- 1 lemon, juiced
- 1 tbsp tahini
- 1 tbsp nutritional yeast
- 20 g coriander (leaves and stems), chopped
- Pinch of sea salt and pepper
Method
- Preheat the oven to 200°C.
- Stir fry mushrooms and onions both in a large pan with the oil for 15 minutes, until very soft. Add water to the pan in case they stick too much to it.
- When soft, add to a food processor with the rest of the ingredients.
- Pulse a few times to mix everything together. You want a very chunky sticky texture.
- Remove the knife blades and shape 15 small balls (tablespoon size) with your hands.
- Place them on a baking tray covered with baking paper.
- Bake for 25 minutes or until golden.
- Enjoy with a dipping sauce, in a salad or with a tomato sauce.
Chickpea sauce
- Mix all ingredients together with a food processor.
- Add salt and pepper to your taste.
- Add the coriander and mix again until creamy.
Thanks for the lovely recipe Cecile!