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Finely chop onion and garlic. Gently fry for 8 minutes with a glug of oil.
Grate carrots and courgette, add to the pan. Keep moving around the pan for two minutes, allow to cool.
Mash together lentils, eggs, tomato puree and spices & herbs. Add cooled onion mixture and squeeze everything together with your hands, if the mixture is runny add a tbsp flour. Pop the mixture in the fridge for 20 minutes then form into golf balls.
Pre-heat the oven to 200C.
Remove mixture from the fridge. Place on a foiled tray and bake for 20-25 minutes. Serve with spiralized courgettes and passata.
From the Larder