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Lentil Soy Meatballs / Burger Patty – Vegan and Gluten-free

5 from 3 votes
Course Dinner
Cuisine European
Servings 6 people

Ingredients
 

Other ingredients can be:

  • 250 ml Water
  • 50 -55 g Soy granules
  • 0,5 medium sized Zweibel - finely chopped
  • 1 toe Garlic - pressed
  • 0,5 tsp Each paprika powder and pepper
  • 0,25 tsp Each cumin and coriander powder
  • 0,25 tsp Salt
  • 1 tbsp Parsley - chopped
  • 1 pod Chilli - finely chopped
  • 0,25 piece Paprika - very finely diced
  • 1 -2 tbsp Corn / peas

Instructions
 

  • Wash the lenses thoroughly and soak in the 250ml water for at least 2, more likely 4 hours.
  • Puree the lentils with the water. It doesn't have to be very fine, just so that it creates a mass.
  • Mix in all the other ingredients and let it soak for an hour.
  • The soy granulate absorbs the excess water and so the mass becomes firm and malleable. If it is still too soft, add a little more (1-2 tbsp) soy granulate and let it soak for 15 minutes.
  • Slowly bake the meatballs / patties / party cakes on medium heat, they should be well cooked through.
  • There will be about 6 normal meatballs.
  • The meatballs taste warm and cold, cold they are really nice and firm to the bite.
  • I am very enthusiastic about the mass and will soon test whether you can make a kind of meatloaf from it.
  • The soy granulate can be replaced with chickpea flour.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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