Fried lentil balls

Ingredients for 4 servings:

• 200 g Pardina lentils
• 150 g potatoes, waxy
• 1 onion(s)
• 1 clove(s) garlic
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 pinch(s) cinnamon powder
• 100 g flour
• e.g. salt and pepper
• 1 liter of neutral oil, e.g. sunflower oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Wash the lentils, drain them, and cook them in salted water for about 20 minutes according to the package instructions. Then drain and let cool. Peel the potatoes, garlic clove, and onion, finely grate them, and mix them with the lentils. Knead in the spices and flour. Then, with moistened hands, form small balls. I made about 26-30. If the balls are still very sticky, just add a little more flour. Heat the oil in a pan and fry the lentil balls until golden brown. Remove them with a ladle and let the excess oil drain off on a plate lined with kitchen paper. If you have one, you can of course also use a deep fryer. The balls taste great as a side dish to oriental vegetable dishes (perhaps with coconut milk) or simply with a fine yogurt dip to taste. They can also be eaten cold, making them ideal for a buffet.