This recipe is perfect for a quick lunch or to take to work.
Step 1 of 6: Cook the lentils in boiling water.
Step 2 of 6: Meanwhile peel the potatoes and put them on to boil.
Step 3 of 6: Once both the potatoes and the lentils are ready, let them cool and then blend them together
Step 4 of 6: Add all the other ingredients to the mixture and mix well
Step 5 of 6: Form meatballs and coat them in breadcrumbs
Step 6 of 6: Put in the oven or air fryer and cook for about twenty minutes.
Recipe by
Portion: the weight of the ingredients divided by one portion, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains nickel · Allergens detected: Gluten and Milk
| Average values | Per serving250 g · 1 of 1 | Per 100 g |
|---|---|---|
| Energy | 2,240 kJ535 kcal | 896 kJ214 kcal |
| Fat | 8.1 g | 3.24 g |
| of which saturated fatty acids | 4.05 g | 1.62 g |
| Carbohydrates | 86.93 g | 34.77 g |
| of which sugars | 3.95 g | 1.58 g |
| Fibre | 11.58 g | 4.63 g |
| Protein | 28.48 g | 11.39 g |
| Salt | 0.45 g | 0.18 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
