Lentil Ricotta "meatballs"

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 2 cups cooked lentils, pureed
• 2 large eggs, lightly beaten
• 2/3 cup plain breadcrumbs
• 1/2 cup fresh ricotta
• 1/4 cup grated parmesan cheese
• 1 1/2 teaspoons chopped parsley
• salt & freshly ground black pepper, to taste
• canola oil (for frying)
• marinara sauce (optional)

Recipe

• 1 add all ingredients to a deep bowl. mix very well, using hands or a wooden spoon. cover and refrigerate for two hours or overnight.
• 2 when ready to cook, shape mixture into 1 1/2-inch balls. heat about 1/2-inch of oil in a nonstick skillet over medium flame. add shaped "meatballs" and cook until browned all around, turning only once. transfer to a paper towel-lined plate and let excess drain off. add to simmering marinara sauce if serving immediately, or store in a tightly covered container up to three days.