January 15, 2022

Lentil Nuggets with Chunky Tomato Salsa

Name: Lentil Nuggets with Chunky Tomato Salsa
Prep time: 45 mins
Yield: 6
Ingredients: 1 can Cirio Lenticchie (rinsed and drained) 1 cup Grated potato 1 cup Finely chopped yellow onion 1 pip Minced garlic 1 cup Grated carrots 1 tsp Sea salt ¼ tsp Black pepper ½ tsp Mixed herbs ½ tsp Paprika 2 cups Breadcrumbs ¼ cup Frozen corn ¼ cup Frozen peas Tomato Salsa 1 can Cirio Pelati 1 Red apple (diced) 1 Green apple (diced) 1 Medium onion (diced) 1 tbsp Lime juice Salt and Pepper to taste

Yield

6 SERVINGS

Difficulty

Beginner

Total Time

45 mins

Ingredients

1 can Cirio Lenticchie (rinsed and drained)

1 cup Grated potato

1 cup Finely chopped yellow onion

1 pip Minced garlic

1 cup Grated carrots

1 tsp Sea salt

¼ tsp Black pepper

½ tsp Mixed herbs

½ tsp Paprika

2 cups Breadcrumbs

¼ cup Frozen corn

¼ cup Frozen peas

Tomato Salsa

1 can Cirio Pelati

1 Red apple (diced)

1 Green apple (diced)

1 Medium onion (diced)

1 tbsp Lime juice

Salt and Pepper to taste

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Directions

Method

Preheat oven to 200°
Combine all the ingredients for the tomato salsa in a food processor, process until well combined and resembles a fairly smooth texture.
Next, in a food processor put the drained lentils, grated potato, onion, minced garlic grated carrots, and all the seasonings. Process until well combined but not mushy. Transfer to a bowl and add in breadcrumbs, corn and peas. Mix till well combined.
Form the mixture into golf size balls and place them on a lined baking tray. Then press each one down gently without breaking them, to form your nuggets.
Bake for 30 minutes, carefully flipping them at the 15-minute mark.
Ready to serve with tomato salsa.