So…experimental baking pays off. These little balls will amaze you with their flavour. Packed with goodness (lentils) and yummy stuff (cheese and potatoes) these are a lunchbox treat/afternoon snack/dinner side that will amaze you!
Baked rather than fried, these are sure to be a winner. I’ve limited the number we’ve eaten here…because they were vanishing at warp speed.
Cheesy Potato Bombs
2 potatoes, peeled and diced in 2cm cubes
1 cup red lentils (these are dried)
2 cups water
130 grams fetta cheese, crumbled
2 eggs, lightly whisked
1/2 brown onion, peeled and finely diced
1 clove garlic, crushed
1 cup breadcrumbs
3 tbsps chopped parsley
Preheat the oven to 200 degrees.
In a saucepan over medium heat, combine the red lentils, potatoes and the water.
Bring to the boil then cook for 15 minutes, stirring and smushing as you go.
In a fry pan over medium heat, add 1 tablespoon olive oil.
Cook the onion and garlic until soft. Turn off the heat.
Add the fetta, parsley and breadcrumbs to the frypan, mix through.
Add the eggs, potato and red lentils. Smush toegther.
Allow to cool for 10 minutes.
Grease a mini cupcake pan with olive oil.
With wet hands, form the mix from the frypan into small balls.
Put them in the cupcake pan.
Drizzle with olive oil.
Bake for 25 minutes or until golden. Remove from the cupcake tray and place on a wire rack. (I used a silicone teaspoon to remove them)
Makes approx 36 balls.