Green lentil & spinach polpettes
Whether they’re tinned or dried, hearty lentils can be used in all kinds of different ways – from polpette for snacking to salads and bowls for lunching.
Egg, whole, raw
1 medium, raw
Vegetarian Parmesan Style Hard Cheese
30 g, grated
1 clove(s), chopped
Quark, fat free, plain
Chilli, green or red
1 individual, chopped
2 tablespoon(s), chopped
Green or Brown Lentils, cooked
1 can(s), large, drained
Calorie controlled cooking spray
0% fat natural Greek yogurt
½ extra large
Lemon Juice, Fresh
1 tablespoon(s), chopped
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the spinach into a plastic food bag, seal then pierce the bag. Microwave for 1-2 minutes on High until wilted. Let cool, then squeeze out any liquid and chop.
- In a bowl, mix the spinach with egg, cheese, garlic, quark, chilli and 2 tablespoons chopped fresh flat-leaf parsley. Drain and rinse the lentils, then mash and add to the bowl. Season and combine, then roll into 16 walnut-size balls and put on a baking tray.
- Mist with cooking spray and bake for 15 minutes. Meanwhile, make a raita by mixing the yogurt, cucumber, the juice of ½ lemon and 1 tablespoon chopped fresh mint. Serve 4 polpette per person with the raita and salad on the side.