Vegan buckwheat and lentil meatballs

Ingredients for 3 servings:

• 50 g buckwheat, roasted
• 50 g mountain lentils
• ½ tsp, leveled salt
• 270 ml water
• 1 large onion(s)
• 2 cloves garlic
• 20 ml extra virgin olive oil
• 5 g brewer’s yeast flakes
• 10 g powder (pea protein powder)
• 15 g oat bran
• 10 g hazelnuts, ground
• ¼ tsp thyme, dried
• some nutmeg, freshly grated
• salt and pepper
• Extra virgin olive oil for frying

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Combine the buckwheat, mountain lentils, salt, and water in a pot. Bring to a boil and simmer over low heat for 10 minutes. Remove the pot from the heat and let it swell with the lid on for another 10-15 minutes. The lentils should still have some bite. Drain off any excess water. Now blend or chop 2/3 of the lentil mixture in a blender or food processor, not too finely. Transfer the entire mixture to a mixing bowl and let cool. Peel and finely dice the onion and garlic, and fry in a pan with olive oil that is not too hot until light brown. Add it to the bowl. Add the brewer’s yeast flakes, pea protein powder, oat bran, hazelnuts, and spices such as thyme, nutmeg, salt, and pepper to taste, and mix thoroughly. Season to taste and add more salt and pepper if desired. Form the mixture into small meatballs with a diameter of approximately 6 cm (I was able to make nine meatballs from the mixture). Fry slowly in a pan with olive oil over low heat until nicely browned. Carefully stir occasionally. A tip for the mixture: It will keep in the refrigerator for two days without any problems. I pre-formed the meatballs and stored them flat in a tightly sealed container. The meatballs taste best freshly baked.