If you weren’t already a lentil lover, you will be now! While admittedly void of any actual meat, these delicious, nutritious, baked balls of fun are a wonderful way to incorporate legumes into the diet. Topped on a bed of creamy mashed potato and drizzled with a generous helping of pesto, this meal will leave you wondering, “where have lentils been all my life?”.

Enjoy xx

Low Salicylate Lentil Meatballs with Potato Mash Pesto

Serves 4

Equipment

• Blender
• Cutting board and knife
• Grater
• Measuring cups
• Measuring spoons
• Mixing bowl
• Saucepan
• Baking tray 

Ingredients

For the Lentil Meatballs

2 cans lentils (rinsed and drained)

2 eggs (lightly beaten)

3/4 cup ricotta

1/4 cup parmesan cheese (grated)

1/4 clove minced garlic (if tolerated)

2 Tbsp chives (finely chopped)

1 tsp salt

2/3 cup panko breadcrumbs

Sunflower oil (for coating)

For the Spinach and Cashew Pesto

70 grams frozen spinach (defrosted and drained of excess water)

1/2 cup unsalted roasted cashews (roughly chopped)

1/4 tsp citric acid

1/2 tsp salt

1/2 cup sunflower oil (plus extra if needed to thin)

1/2 cup parmesan cheese (grated)

For the Potato Mash

6 medium potatoes (peeled)

150 ml hot milk (less if you prefer mash thicker)

100 grams butter (softened but not melted)

3/4 tsp salt

1 Tbsp chives (finely chopped)

Method

1.) Preheat fan-forced oven to 180 degrees celsius. Line a baking tray with baking paper.

2.) Add lentils to a blender and blitz.

3.) Add eggs, ricotta, parmesan cheese, garlic, chives and salt into a large bowl, mixing until well combined. Stir in the breadcrumbs and lentils and pop the mixture in the fridge while you make the pesto.

4.) For the pesto, put spinach, nuts, citric acid, salt and oil into a blender and blitz until smooth. Add water or more oil to thin as desired.

5.) Stir in the parmesan and set aside.

6.) Take out lentil mixture from fridge and test to see whether the mixture will hold together by rolling out a small ball. If it seems wet and is breaking apart, stir in another Tbsp or two of breadcrumbs.

7.) Roll out lentil balls and place them on the lined baking sheet. Brush them with a light coat of oil.

8.) Bake for 20-30 minutes or until the tops are golden brown, turning balls over halfway through the cook.

9.) While lentil balls are cooking in oven, peel potatoes and rinse under cold water. Place potatoes in a large pot and cover with cold water. Bring to the boil and cook partially covered for 20-25 minutes or until easily pierced with a knife. Drain potatoes and transfer to a large bowl. Break up potatoes using a fork or masher. Add hot milk a little at a time and using an electric mixer, combine milk and potatoes until desired consistency is achieved. Incorporate butter a bit at a time, whisking until potatoes are fluffy. Add salt to taste.

10.) When lentil balls have finished cooking, remove from oven and set aside.

11.) To serve, dollop some mashed potato on a plate, place a handful of lentil balls on top, and finish with a generous spoonful of pesto.