Vegetarian lentil and broccoli meatballs

Ingredients for 6 servings:

• 800 ml water
• 500 g lentils, red
• 2 tsp vegetable stock powder
• 8 onions
• 1 pinch of caraway powder
• 1 pinch of cumin powder
• 1 pinch of curry powder
• 1 pinch of nutmeg
• 1 pinch of chili powder
• 1 tsp mustard
• 1 tsp tomato paste
• e.g. salt and pepper
• 1 tbsp parsley
• 4 eggs
• 4 tbsp oat flakes
• 1 tbsp butter
• 1 garlic clove(s)
• Oil, fat or clarified butter
• 6 tbsp breadcrumbs
• 2 tbsp sesame seeds
• 1 small broccoli

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Cook the lentils in water and vegetable broth until they are still grainy and firm to the bite, about 10 minutes, stirring constantly. Fry the diced onions in oil until well browned, then drain through a sieve. The oil can then be used to fry the meatballs. Add the chopped garlic, parsley, fried onions, oats, butter, eggs, mustard, tomato paste, and all the spices; mix well. Blanch the broccoli until al dente, cut into small cubes, and stir in. Form into meatballs, coat in breadcrumbs mixed with sesame seeds, and fry.