I had given up making lentil meatballs or patties for a while, they always came out too soft, didn't hold their shape and had a strange consistency.
I found this recipe special because the lentils are hydrated, not boiled, and on this occasion the meatballs work very well, keep their shape and have a denser consistency. They taste just as good, served with a salad or in a sandwich are perfect.
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Put the lentils in a bowl and add water, about 1 liter.
Let it hydrate for 8-10 hours, preferably overnight. During this time it will triple in volume, so make sure there is plenty of water in the bowl.
Drain the water and pass the lentils and onions through the meat grinder.
Add the breadcrumbs, crushed garlic and salt.
Stir and set aside for 10 minutes to allow the flavors to penetrate.
Heat a frying pan well with a little oil.
Form the meatballs and brown them over medium heat.
You turn them on the other side as well.
In this way, form and fry all the meatballs.
Serve with any favorite garnish or salad.
If you make them flatter they will be perfect for sandwiches.
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