Description
With this recipe and there was my acquaintance with the "Cook ". When my husband tasted these meatballs, he said it was a godsend for vegetarians and the world needs to see and try them ))) Googling the Internet, I found this site, heading to fasting and remained for permanent residence. In fact, the combination of rice and lentils for thousands of years, used by the Indians. They know that the addition of cereals and legumes a complete protein. The lentils in this recipe replaces ground beef, and sticky rice allows the meatballs to stay in shape!
Ingredients
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Figure
150 g
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Lentils
100 g
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Onion
1 piece
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Carrots
1 piece
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Spices
0.5 tsp
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Tomato paste
3 Tbsp
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Salt
0.5 tsp
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Sugar
0.5 tsp
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Vegetable oil
6 Tbsp
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Flour
1 Tbsp
Cooking
100 g of lentils, rinse, add 200 g of water and cook on low heat, covered for half an hour. The water is almost all absorbed into the lentils.
Parallel to this, 150 grams of rice, wash, add 150 g of water. Put on high heat and bring to a boil. Then, under cover on very low heat to keep the rice for about 7 minutes until water is absorbed. Turn off the heat and leave the rice on the stove under a lid for 10 minutes.
Cook until rice and lentils, fry in vegetable oil chopped onion and grated carrot until Golden brown.
Make lentil mince in a blender or grinder.
Combine rice, lentils, sauté, add salt, spices to taste and all mix well. Weight very well "glued" due to the variety of rice.
With wet hands form meatballs and fry them in oil.
Sauce: a glass of water, three tablespoons of tomato sauce, tablespoon of flour, half a teaspoon of sugar and salt stir well and pour directly into grilling meatballs. Gravy boils and thickens. Turn off the heat and leave the lid on for 5 minutes. If you don't like gravy, you can do without it!
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