Lentil patties with creamed spinach and mashed potatoes

Name: Lentil patties with creamed spinach and mashed potatoes
Yield: 4 people
Ingredients: Vantastic Minced Lentil (lentil mince meat alternative); onion, finely diced; of garlic, finely chopped; tomato purée; mustard; paprika powder, sweet; cumin powder; soy sauce; flour or chickpea flour; baking powder; salt and pepper; oil for frying; fresh spinach leaves; vegan butter or oil; plant-based cream alternative (e.g. oat or soya cream); nutmeg, grated; salt and pepper; potatoes, floury; plant-based milk alternative; vegan butter; yellow mustard seed

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Ingredients

For the lentil minced meat alternative meatballs:

100 g Vantastic Minced Lentil (lentil mince meat alternative)

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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Content: 100 Grams (€27.40* / 1000 Grams)

€2.74

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