Vegetarian polpette

Name: vegetarian polpette
Cook time: 10 min
Total time: 35 min
Yield: 18
Cuisine: Italian
Ingredients: 100 g 3 color quinoa; 400 g lentils in pot; 2 toe garlic; 80 g Pecorino Romano; 2 el traditional olive oil; tl chili flakes; 15 g fresh basil

A tasty Italian recipe. The vegetarian appetizer contains the following ingredients: lentils in pot, garlic and traditional olive oil.

Ingredients

Kitchen Stuff

1 food processor
1 baking paper

Directions

Preheat the oven to 200 ° C. Cook the quinoa according to the instructions on the package.
Meanwhile, put the lentils in a colander, rinse and drain. Divide them over a clean tea towel and let it drain well.
Slice the garlic. Grate the Pecorino.
Put the lentils, half of the garlic and cheese in the food processor and mix into a coherent whole.
Put the cooked quinoa through. Sprinkle with salt and salt. Turn 18 balls of the mixture with wet hands.
Spread the balls over a baking sheet covered with parchment paper and drizzle with the oil.
Bake in the middle of the oven in about 25 minutes until golden brown and done.
Meanwhile, make the tomato sauce. Heat the rest of the oil in a pan and fry the rest of the garlic for 2 minutes.
Add the chilli flakes and let the sauce cook for 10 minutes on low heat.
Tear leaves of the basil into pieces and scoop the sauce just before serving. Serve the polpette with the sauce.