Thursday, February 6, 2014

lentil & hazelnut lettuce cups

These little meatballs are perfect in romaine lettuce cups, but they would also work as a slider burger. They stayed together well when I kept them small. Really full of all kinds of flavors, cauliflower keeps them from being dry, hazelnuts give a great texture and richness, and the pickled jalapeƱo adds the perfect kick.


1 cup cooked french lentils
1/2 cup raw hazelnuts
1/2 cup finely chopped carrot
3/4 cup grated cauliflower
1/4 cup minced shallot
1 garlic clove, minced
1 tsp good dijon mustard
1/4 cup finely chopped fresh basil
scant 1/2 tsp salt
1 heaping TB chopped pickled jalapeƱos
1 tsp ground flax mixed with 1 TB water (mix this together and set aside)

romaine lettuce leaves
chopped avocado
lemon juice
fresh basil

Toast the hazelnuts in a dry pan for a few minutes. Then remove the peeling with your fingers.
If you cook your own lentils, drain them but don't rinse.
In a food processor, pulse 1/4 cup of the hazelnuts until it becomes a meal. Add everything else and pulse until everything is finely minced. Using a little scoop to assist, form into tablespoon sized balls, and place on a parchment lined baking sheet. Bake at 350 for 15-20 minutes.

I chopped some avocado, gave a little squeeze of lemon juice and laid a couple croquettes on top. So delicious.



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