350kcal
2g
4g
11g
0g
22g
61g
7mg
- 420g / 15oz drained and rinsed Lentils
- 60g / 2.12oz Gluten-free oats
- 1 tbsp Tomato purée
- 1 tbsp Flaxseed meal
- 1 tsp Dried Italian herbs
1. Preheat the oven to 180°C (350°F).
2. In a blender or food processor, combine 420g / 15oz drained and rinsed Lentils, 60g / 2.12oz Gluten-free oats, 1 tbsp Tomato purée, 1 tbsp Flaxseed meal, and 1 tsp dried Italian herbs. Pulse until sticky but slightly chunky.
3. Roll the mixture into 14 even-sized balls and place them on a baking sheet lined with parchment paper.
4. Bake for 20–25 minutes until firm.
22% of RDI
19% of RDI
4% of RDI
0% of RDI
0% of RDI
19% of RDI
401% of RDI
This recipe is versatile and can be served warm or cold. It’s perfect for topping pasta, crumbled in wraps, or in salad bowls.
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