Lentil meatballs

I prepared this recipe after seeing it on Ela's blog and decided to try it right away because I already had some cooked lentils left over from a cream soup. The soup didn't impress me much, but these little fritters disappear quickly from the table. I had a hard time saving a few for photos. They are simple, quick, and I recommend them whenever you have leftover cooked lentils.

Quick Info

Total time: about 40 minutes (if you have cooked lentils ready)
Preparation time: 20 minutes
Cooking time: 15-20 minutes (pan-frying in batches)
Servings: 3-4, depending on the size of the fritters
Difficulty: easy
Recipe type: appetizer or vegetarian main dish

Ingredients

250 g cooked green lentils
100 g goat cheese
2 green onions
2 green garlic stalks
1 medium eggplant
2 eggs
1 tablespoon finely chopped dill
1 tablespoon finely chopped parsley
1 teaspoon roasted and crushed cumin seeds
A pinch of chili flakes
2-3 tablespoons breadcrumbs, plus extra for coating the fritters
Salt and pepper to taste (I used about a teaspoon of each)
Palm oil for frying

Instructions

1. If you don’t have cooked lentils, boil 250 g of green lentils, then let them cool completely and drain any excess water.

2. Chop the green onions and green garlic into fine rounds using a food processor or a knife. Do the same with the eggplant: peel it, cut it into quarters, and slice it thinly, using a food processor if you have one.

3. In a large bowl, combine the cooked lentils, chopped onions and garlic, thinly sliced eggplant, dill, parsley, salt, pepper, eggs, lightly roasted and crushed cumin seeds, chili flakes, and 2-3 tablespoons of breadcrumbs.

4. Crumble the goat cheese and add it to the mixture.

5. Mix everything well with a spoon or directly with your hands. Check the consistency – you should be able to form balls without them falling apart. If it's too soft, add more breadcrumbs. Taste and adjust the salt, pepper, or egg if needed.

6. From the mixture, form fritters of roughly equal size. Coat them in breadcrumbs.

7. Heat palm oil in a pan, enough to cover them halfway. Fry the fritters on both sides until they turn golden brown. Don’t overcrowd the pan to avoid lowering the oil temperature.

8. Remove the fritters onto paper towels to absorb any excess oil.

Why I make this recipe often

It helps me make use of leftover cooked lentils from other recipes. The fritters are filling, suitable for lunch or a packed meal, and I usually have the ingredients on hand.

Tips and Variations

Tips

Don’t make the mixture too soft; otherwise, the fritters will fall apart while frying. If needed, add a bit more breadcrumbs or another egg, as appropriate.
Finely chopped eggplant helps bind everything together.
Roasted and crushed cumin seeds add extra flavor, but feel free to skip them if you don’t like them.

Substitutions

Goat cheese can be replaced with cow cheese or unsalted fresh cheese if you don’t have anything else.
Green lentils can be substituted with brown lentils. I don’t recommend red lentils as they become too soft.
Palm oil can be replaced with another oil that is stable at high temperatures (like sunflower oil).

Variations

You can add spices to taste: paprika, coriander, or cumin.
Dill and parsley can be increased if you prefer a more aromatic flavor.
Instead of frying, you can bake them at 200°C on parchment paper, drizzled with a little oil. They turn out drier and not as golden, but it works.

Serving Ideas

We served them with salad and a simple thick yogurt sauce with chopped mint. They also go well with pickles or alongside roasted vegetables.

Frequently Asked Questions

Can I make the fritters without eggs?
Without eggs, the mixture doesn’t bind as well. You can try adding a bit more breadcrumbs, but the texture won’t be the same.

Can they be baked in the oven?
Yes, but they will be drier than fried ones. Place them on parchment paper, drizzle with oil, and bake for about 20 minutes at 200°C, flipping halfway through.

Can I use canned lentils?
It’s best to use home-cooked lentils, but if using canned, drain them very well and pat them dry with paper towels to avoid excess moisture.

Can I store the fritters for the next day?
Yes, but the texture will become a bit firmer. Store them in the fridge in a covered container and reheat briefly in the oven or pan.

Nutritional Values (estimated)

For a medium serving (approx. 120-150 g fritters):

Calories: about 200-230 kcal
Protein: 11-13 g
Carbohydrates: 18-22 g
Fats: 7-10 g (more if they absorb oil while frying)
Approximate values, may vary depending on cheese, breadcrumbs, and how much oil remains after frying.

Storage and Reheating

The fritters can be stored in the fridge in a tightly sealed container for about 2 days. To reheat, I place them in the oven for a few minutes or directly in the pan without additional oil. They won’t retain the exact fresh texture, but they are also good cold, in salads. I don’t recommend freezing as the texture won’t be the same after thawing.

 Ingredients: 250 g boiled green lentils, 100 g goat cheese, 2 green onions, 2 green garlic stalks, 1 eggplant, 2 eggs, 1 tablespoon finely chopped dill, 1 tablespoon finely chopped parsley, salt and pepper to taste, 1 teaspoon roasted and crushed cumin seeds, a pinch of chili flakes, 2-3 tablespoons breadcrumbs + breadcrumbs for coating the meatballs, palm oil for frying.

 Tags:  lentil meatballs