Make the lentils according to instructions and drain. Grind in a hand mixer. Sauté onion and parsley in hot butter fat until soft. Cool and add to the lentil puree form. Add the egg and season with salt and pepper. Add breadcrumbs if necessary to make the dough firmer. Leave to cool for a few hours.
Shape the lentil puree into small balls, roll them in flour and fry them in hot butter.
Related Recipes:
Spicy LentilsFill the lentils with turmeric, salt and water in a saucepan. Simmer on mild fire for about 20-30 min. until...
Masur Dal, Red Lentils with CuminIn a heavy saucepan, bring water to a boil. Add the lentils to the boiling water and skim off any foam that...
Lentils with Dried PlumsSort out the lentils and wash them well in cold water. Then put the lentils in a saucepan and bring to a boil...
Carrot Terrine with RomanescoClean, rinse and dice the carrots. Peel and finely dice the shallot. Sauté the shallot and carrot cubes in...
Old Viennese Style Boiled Beef with Three Different SaucesHave fun preparing this mushroom dish! Put the meat in a large saucepan with boiling hot water, at the same...
Baked Poultry Liver DumplingsRemove the adhering fat and skin from the poultry livers. Briefly rinse the livers and finely grind them in a...
Elderberry CakesA cake recipe for all foodies: From the ingredients you make a smooth pancake batter. Take the flower umbels...
Easter Pancake with SpinachSift the flour onto the surface, sprinkle with salt, cut the precooled butter into pieces and add them as...
Teutoburg Saddle of Venison with Walnut Crust- * – C.Hoffmann(*) Teutoburg saddle of venison with walnut crust, peanut and pointed cabbage puree and red wine spice sauce...
Stuffed Kohlrabi with Parsley SaucePrepare the kohlrabi (ready to cook, e.g. peel, remove woody parts and dirt), putting tender leaves aside...