AuthorErikaDifficultyIntermediateAdapted from Jerrelle Guy’s cookbook, We Fancy.
2 tbsp Oil
1 tbsp dried fennel seed
½ tsp red pepper flakes
4 garlic cloves, minced
½ lb dried green or brown lentils (a heaping cup)
½ lb medium sweet potato, peeled and chopped
½ tsp kosher salt
1 tbsp white miso paste
1 cup crushed Ritz or other buttery crackers (about 30 crackers)
1 large handful flat-leaf parsley, chopped
1
Cook the lentils and sweet potato. Simmer them in water or broth until tender, then drain.
2
Make the mixture. Mash the lentils and sweet potato together with the garlic, fennel seeds, red pepper flakes, salt, miso, crushed crackers, and parsley.
3
Shape the balls. Form the mixture into bite-sized balls
4
Pan-fry. Heat the olive oil in a skillet over medium heat. Cook the lentil balls for 4–5 minutes per side, until golden and crisp.
5
Serve. Drizzle with olive oil or toss with your favorite sauce.
RECIPE NOTE: Can also be baked in the oven or in the air fryer until warmed through and crisp on the outside.
Ingredients
2 tbsp Oil
1 tbsp dried fennel seed
½ tsp red pepper flakes
4 garlic cloves, minced
½ lb dried green or brown lentils (a heaping cup)
½ lb medium sweet potato, peeled and chopped
½ tsp kosher salt
1 tbsp white miso paste
1 cup crushed Ritz or other buttery crackers (about 30 crackers)
1 large handful flat-leaf parsley, chopped
