Tinned lentils are a quick and easy way to get fibre and protein into your diet. These crispy lentil bites are delicious hot or cold so they’re perfect for a picnic. You can freeze them or reheat them, they’re very versatile. You can buy Lebanese 7 spice in most supermarkets now and it’s the perfect blend for this snack. I serve plain yoghurt with herbs and oil alongside for dipping. You can deep fry or bake these little beauties. Frying gives a more moist centre but higher fat content. Baking has a really low fat content but a slightly drier texture. I squeeze a bit of lemon juice over the baked ones and they’re perfect.
Makes 12-16 Bites
280g drained lentils
100g grated mozzarella
1.5 tsp Lebanese 7 spice
1/2 tsp salt
500ml vegetable oil for frying
serve with plain yoghurt with chopped herbs and chilli oil
- Drain the lentils and tips into a bowl. Grate the courgette into a piece of gauze or clean cloth then squeeze out as much liquid as possible then tip the courgette into the bowl along with the breadcrumbs.
- Sprinkle over the spices and salt and add the grated mozzarella. Whisk the eggs in a separate bowl then pour over the mixture and stir to combine.
- FRYING METHOD: Put the oil in a small, heavy pan over a medium high heat. Form the mixture into small balls and squeeze together.
- Cook the balls in batches so the outsides get crispy and the insides are soft. Lift the balls out with a metal slotted spoon onto kitchen roll to drain. Serve the lentil bites with some yoghurt dip.
- BAKING METHOD: Pre-heat the oven to 220°C (200°C Fan). Squeeze the mixture together into golf ball sized spheres and place on a baking sheet.
- Pop into the oven and bake for 20 minutes then squeeze over some lemon juice and serve with yoghurt dip.
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