Beetroot-coconut balls

Ingredients for 4 servings:

• 175 g beetroot pomace
• 150 g lentils, red
• 150 g water
• 2 tsp, heaped curry, Madras-
• 2 tsp, heaped ginger, freshly grated
• 1 tsp sea salt, approx.
• 5 tbsp desiccated coconut, (heaped tbsp)
• some sesame oil, for frying

Instructions

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

Beetroot pomace patties, vegetarian or vegan, as they are dairy- and egg-free and gluten-free

Cook the lentils in unsalted water for about 10 minutes until tender. The water should then be completely absorbed. Add the beetroot pulp, coconut flakes, and spices and mix everything well. I use a potato masher for this, but you can also knead the dough by hand. Season with sea salt to taste. Form the mixture into small balls with your hands and fry them in a non-stick pan with a little sesame oil until golden brown on all sides. The specified quantities are enough for about 20 small patties. Serve with an apple and horseradish dip and some flatbread. Note: Pomace is the residue left over from pressing juice. This recipe uses beetroot pomace.