Red lentil couscous balls
Also great for Christmas lunch for those who love to impress with taste and creativity. We are talking about the red lentil couscous balls! The recipe is by our food blogger Dalila Putignano.
Ingredients
- 100 g of red lentil couscous
- 100 ml of vegetable broth
- 20 g of red lentils
- 2 medium potatoes
- 1 egg
- 150 g of cow’s milk ricotta
- 50 g of grated pecorino cheese
- 1 jar of Greek yogurt
- 1 lemon
- fennel
- 1 clove of garlic
- breadcrumbs
- salt
- pepper
- seed oil
Preparation:
In a saucepan, boil the potatoes and in another, cook the red lentils with a little salt. Drain the lentils slightly al dente and let them cool in a bowl.
In a bowl, cover the red lentil couscous with vegetable broth and let it rest for 10 minutes.
Add a drizzle of oil to the couscous and fluff it with a fork. Add the peeled and chopped potatoes, lentils, ricotta, egg gradually, and pecorino. Mix everything until you get a homogeneous mixture.
Form balls with the mixture and let them rest in the fridge for an hour. Coat the balls in breadcrumbs and fry them in hot oil for a few minutes.
Prepare the accompanying sauce by mixing together the Greek yogurt, fennel, grated lemon zest, and its juice.
Adjust with salt and pepper and, if desired, add crushed garlic. Mix well and serve with the balls while still hot.
WATCH THE FULL RECIPE VIDEO
