Vegetarian meatballs with shepherd's cheese

Ingredients for 4 servings:

• 70 g lentils, red
• 70 g quinoa
• 1 onion(s), red
• 120 g shepherd’s cheese or feta
• 30 g oat flakes, fine
• 2 eggs
• 10 g chives, fresh, finely chopped
• 10 g parsley, fresh
• 1 pinch of chili powder
• 1 pinch(s) cumin powder
• 1 pinch(s) coriander powder
• ½ tsp turmeric powder
• ½ tsp paprika powder
• salt and pepper
• 1 tsp vegetable broth, instant
• 1 tbsp oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Bring the red lentils and quinoa to a gentle boil in about a cup of water with 1 teaspoon of vegetable stock, then let it swell until the water is absorbed (about 20 minutes). In the meantime, cut the feta cheese into small cubes and finely chop the onion, parsley, and chives. Let the lentil-quinoa mixture cool slightly, then stir in 2 eggs, along with the oats and the other ingredients. Add the spices according to the ingredients list and mix everything well. Since the mixture is quite sticky, I recommend using gloves; moisten them slightly beforehand. Form the mixture into small, flat patties and fry them in a pan over moderate heat until golden brown. Serve with herb curd or raw carrot salad.