MEAT-FREE MONDAYS JUST GOT A WHOLE LOT
TASTIER, MORE VERSATILE AND WONDERFULLY
375 ml (1½ cups) brown lentils (330 g)
1 litre (4 cups) vegetable stock
1 red onion, finely chopped
3 slices white bread
80 ml (¼ cup) Spur Hickory Basting
1 extra-large egg, lightly beaten
125 ml (½ cup) cake flour
8 ml (1½ tsp) Spur Seasoning Salt
Freshly ground black pepper, to taste
45 ml (3 Tbsp) fresh, chopped mixed herbs or 15 ml (1 Tbsp) dried mixed herbs
2 extra-large eggs, beaten
250 ml (1 cup) dried breadcrumbs
Place the lentils in a large, heavy-based saucepan. Cover with stock and bring to the boil over medium heat. Simmer uncovered for about 30 minutes or until soft. Drain and mash lentils lightly. Set aside to cool.
Soak the bread slices in Spur Hickory Basting until soft. Combine the softened bread, lentils, Spur Seasoning Salt and the remaining ingredients. Mix well.
Roll mixture into heaped teaspoon-size balls. To crumb, dip into beaten egg, then roll in breadcrumbs.
Heat oil in a small, heavy-based saucepan. Deep-fry balls in hot oil until golden brown and done. Remove from oil with a slotted spoon and drain on paper towel.
Skewer balls onto wooden skewers. Serve with a salad and drizzle with Spur Sweet Chilli Dressing.