Carrot balls made from pomace

Ingredients for 4 servings:

• 350 g carrot pulp
• 250 g lentils, red
• 500 ml water
• 4 tbsp sesame seeds, heaped tbsp
• 2 tsp curry powder, sweet
• 1 tsp turmeric powder
• 2 tsp ginger root, freshly grated
• e.g. sea salt
• some oil for frying, e.g. sesame oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Patties, vegan, as they are dairy and egg free

Carrot pulp is the residue left over from juicing. Cook the lentils in unsalted water for about 10 minutes until tender. The water should then be completely absorbed. Add the carrot pulp, sesame seeds, and spices and mix everything well. I use a potato masher for this, but you can also knead the dough by hand. Season to taste with sea salt and, if desired, add more of the spices mentioned above. Form the mixture into small balls with your hands and fry them in a little oil in a non-stick pan until golden brown on all sides. The quantities given are enough for about 32 small carrot balls. Serve with tahini sauce (sesame sauce) and flatbread as a dip.