Lentil patties with creamed spinach and mashed potatoes
Ingredients
For the lentil minced meat alternative meatballs:
140
ml
vegetable stock
1
Small
onion, finely diced
1
Clove(s)
of garlic, finely chopped
1
tb
tomato purée
1
tb
mustard
1
ts
paprika powder, sweet
1
ts
cumin powder
1
tb
soy sauce
2
tb
flour or chickpea flour
1
tb
baking powder
Some
salt and pepper
Some
oil for frying
For the vegan creamed spinach:
500
g
fresh spinach leaves
1
Small
onion, finely diced
1
Clove(s)
of garlic, finely chopped
1
tb
vegan butter or oil
200
ml
plant-based cream alternative (e.g. oat or soya cream)
1
ts
nutmeg, grated
Some
salt and pepper
For the mashed potatoes:
600
g
potatoes, floury
50
ml
plant-based milk alternative
2
tb
vegan butter
1
tb
mustard
1
ts
yellow mustard seed
Some
salt and pepper
Preparation
Prepare the lentil meatballs:
1. Pour hot vegetable stock over the Vantastic Minced Lentils (lentil texturate) and leave to soak for approx. 10 minutes. Then squeeze out well.
2. Fry the onion and garlic in a little oil in a pan until translucent, then fry the tomato purée briefly.
3. Place the minced lentils in a bowl, mix with the onion, garlic, tomato purée, mustard, paprika powder, cumin, soy sauce, flour and breadcrumbs and season with salt and pepper.
4. Form small meatballs from the mixture and fry in a hot pan with oil on both sides until golden brown and crispy.
Prepare the vegan creamed spinach:
1. Fry the onion and garlic in vegan butter or oil.
2. Add the spinach and allow to collapse briefly.
3. Deglaze with plant-based cream alternative; season with nutmeg, salt and pepper and simmer briefly.
Prepare the mustard seed mashed potatoes:
1. Peel and dice the potatoes and boil in salted water until soft.
2. Drain and roughly mash with plant-based milk alternative and vegan butter.
3. Roast the mustard seeds in a pan without fat until fragrant. Then add to the mash with the coarse-grained mustard. Season to taste with salt and pepper.
To serve:
1. Arrange the lentil meatballs on plates with the creamy creamed spinach and the spicy mustard seed potato mash. Optionally, garnish with fresh herbs (e.g. parsley) and some roasted mustard seeds.
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