Monoclonal gammopathy of unknown significance in kidney transplanted patients
Lentil meatballs
Easy, 20 minutes
Level: Easy
Preparation time: 10 minutes
Cooking time: 10 minutes
Yields: 2 people
Country: Italy
Recipe submitted by Lara Caldiroli on behalf of Società Italiana di Nefrologia
www.sinitaly.org
Ingredients
- 240 gr. cooked and drained lentils
- 1 teaspoon abundant tahina (optional)
- 1 shallot
- 3 mint leaves
- rosemary q.b.
- oregano
- 1 tsp plenty of curry powder
- 4-5 tablespoons flour
- salt q.b.
- ground chilli q.b.
- peanut oil (or sunflower) q.b. for frying
Calories per serving
284 kcal
Carbohydrates
g 81
Lipids
g 17
Phosphate
mg 119
Potassium
mg 264
Protein
g 6
Preparation
- Drain and rinse the lentils well and put half of them in a mixer together with the shallot, tahini, curry, rosemary, oregano, mint and a pinch of salt.
- Chop everything coarsely and transfer the mixture to a bowl, to which you will add the chilli and the flour.
- Mix and add the remaining un-chopped lentils. The mixture should be quite dry, so if necessary, add additional flour.
- Form with the hands of the balls with the mixture and pass them into the flour.
- The meatballs will have to cook for about 2′ or 3′ per side to form a golden crust but remain fluffy inside.
