What you'll need: 200g dry brown or red lentils 700ml water 1 vegetable stock cube 1 onion, chopped 1 courgette, grated 1 green pepper, grated 2 tbsp tomato puree 1 tbsp garlic and ginger paste 1 tsp paprika 125g breadcrumbs Small glass of white wine Oil for frying Serves: 4
What you'll need:
- 200g dry brown or red lentils
- 700ml water
- 1 vegetable stock cube
- 1 onion, chopped
- 1 courgette, grated
- 1 green pepper, grated
- 2 tbsp tomato puree
- 1 tbsp garlic and ginger paste
- 1 tsp paprika
- 125g breadcrumbs
- Small glass of white wine
- Oil for frying
Time: 15 minutes
Start this recipe off by rinsing your lentils well, then cooking them until soft in the water with the stock cube for about 15 minutes (or however long the pack instructions state). Once cooked, mash or puree them to get a thick paste.
While your lentils are cooking, put a little oil into a large frying pan, and gently fry the onion until translucent. Mix together the fried onion, the lentil mash, the courgette, pepper, tomato puree, garlic and ginger paste, paprika, and breadcrumbs, as well as some seasoning to taste. Use a little wine if you need to loosen the mixture.
Roll the mixture into frikkadels - slightly flattened balls about 7 cm in diameter. Heat some more oil in the pan, then fry on all sides until golden brown and crisp. Serve hot with a green salad and some cucumber raita.
This dish deserves to be paired with the rich, floral and spicy De Grendel Chardonnay Blend 2017. This wine is a winner as both Chardonnay and Viognier love lentils! Delicious!
There you have it -- an easy recipe for Lentil Frikkadels!
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