Carrot mushroom balls

Heat 2 tbsp oil in a frying pan and fry the onion for 5 minutes. Meanwhile, peel the carrot and cut into very small cubes. Add to the onion and cook for 5 min. Add the paprika powder and mushrooms and cook for 10 minutes. Stir in the tomato puree and cook for 5 minutes. Mix with the lentils and let cool for 10 minutes.

Preheat the oven to 180 ºC. Grind the bread and walnuts in the food processor. Mix by the vegetable mixture. Add the eggs, cheese, pepper and possibly salt. Put in the refrigerator for 10 minutes.

Form 20 balls with moist hands. Place on a griddle covered with parchment paper. Sprinkle with the rest of the oil and bake for about 25 minutes in the middle of the oven. Delicious with tzatziki and sweet potato fries.