Lentil balls with mango chutney

Name: lentil balls with mango chutney
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 onion; 1 root; 1 clove garlic; 1 tablespoon Spice meatballs; 250 gram lentils; 50 gram bread crumb; 50 gram bread crumbs; 4 tablespoon fresh mint; 1 lemon; 1 egg; 2 tablespoon sunflower oil for the chutney; 1 great mango for the chutney; 1 Red onion for the chutney; 1 teaspoon cumin powder (djinten) for the chutney; 0.5 Red pepper for the chutney; 4 tablespoon apple vinegar for the chutney; 4 tablespoon White wine vinegar for the chutney; 1 tablespoon sugar for the chutney

Ingredients

Directions

Preheat the oven to 180ºC. Heat the oil and fry the onion and carrot gently.
Add the garlic and meatballs and fry for 1-2 minutes. Puree the lentils coarsely and mix with the bread crumbs, 2 tablespoons of fresh mint and the lemon juice.
Mix the fried vegetables and the egg through the lentils and form balls of this mixture. Place them on the baking tray and bake in the middle of the oven for about 10 minutes until light brown.
In the meantime, heat the sunflower oil and fry the mango and red onion on a high setting. After 3-4 minutes add the cumin and red pepper and cook for 1 minute.
Add the vinegar, sugar and 4 tablespoons of water and cook while stirring at a low setting for about 10 minutes, until almost all the moisture has evaporated. Divide the chutney over small plates and place 3 balls in the middle of it. Garnish with the rest of the coin.