Lentil and pumpkin balls

Ingredients for 20 servings:

• 500 g lentils, red
• 500 g Hokkaido pumpkin(s)
• 225 g onion(s), finely chopped
• 1 pack of Italian herbs, frozen
• 2 tsp steak pepper, coarsely ground
• 2 tsp salt
• 1 tsp coriander powder
• 1 tsp garlic powder or 3 garlic cloves

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 30 minutes

Low-carb; vegan alternative to party meatballs

Wash the lentils and leave to soak in a bowl of water at room temperature for at least 3 hours. Then drain the water, put the lentils back in the bowl and puree. Grate the Hokkaido pumpkin. Finely chop the onion. Add all the ingredients to the lentil puree and puree again. Place back in the fridge for at least 30 minutes. I left the mixture to stand overnight, which was no problem either, as the spices infused well. Preheat the oven to 200°C fan/convection oven. Place a clean tea towel in a sieve, pour in the mixture and press out the excess water as best you can. Form the mixture into either balls or larger patties. This mixture makes enough for around 73 balls. Bake the balls for 20 minutes, then reduce the oven to 180°C and bake for a further 10-15 minutes until golden brown. Serve hot or allow to cool thoroughly on a rack. This goes well with, for example, bacon. For example, a yogurt dip. This amount makes a large bowlful, ideal for parties. For a meal at home, reduce the quantities accordingly—or freeze the leftovers.