Vegetarian Mushroom and Lentil Meatballs with Lingonberry
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Ingredients
- 300 g mushrooms
- 200 g green lentils
- 1 onion
- 50 g breadcrumbs
- 1 egg
- 250 ml vegetable stock
- 100 ml soured cream
- 3 tbsp lingonberry jam
Nutrition (per serving)
- Calories
- 341 kcal
- Protein
- 19.3 g
- Carbohydrate
- 46.5 g
- of which sugars
- 12.5 g
- Fat
- 8.1 g
- of which saturates
- 3.8 g
- Fibre
- 6.5 g
- Salt
- 0.79 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the mushrooms and fry with the chopped onion for 8-10 minutes until all the liquid has cooked off.
- 2
Mash the drained lentils roughly and mix with the mushroom mixture, breadcrumbs and egg, then shape into 16 small balls.
- 3
Fry the balls in a little oil for 8-10 minutes, turning carefully, until browned all over and firm.
- 4
Pour the vegetable stock into the pan and simmer for 2 minutes.
- 5
Stir in the soured cream and simmer for 2-3 minutes.
- 6
Return the balls to the sauce to warm through, and serve with the lingonberry jam.
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