Lentil Nuggets with Chunky Tomato Salsa

Lentil Nuggets with Chunky Tomato Salsa





Total Time

45 mins


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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  1. Preheat oven to 200°
  2. Combine all the ingredients for the tomato salsa in a food processor, process until well combined and resembles a fairly smooth texture.
  3. 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.
  4. 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.
  5. Bake for 30 minutes, carefully flipping them at the 15-minute mark.
  6. Ready to serve with tomato salsa.

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