Serves 4 | Cook 30 mins
100g red lentils
olive oil
3 banana shallots, finely sliced
2 spring onions, finely sliced
1 clove garlic, crushed
120g pine nuts, toasted
1 large free-range egg
300g cooked brown rice, cooled (weight 150g uncooked)
2 tsp thyme, finely chopped
2 tbsp basil, finely chopped
zest and juice of 1 lemon
100g breadcrumbs
1 tsp salt
½ tsp freshly ground black pepper
Brown rice and red lentil balls
1. Preheat the oven to 220C/fan 200C/gas 7 and line a large baking tray with non-stick baking parchment.
2. Bring a pan of salted water to the boil. Add the lentils, bring back to the boil and skim off the white foamy
starch which will rise to the surface.
3. Cook for 5 minutes, or until the lentils are soft but haven’t started to disintegrate. Drain in a sieve and leave to cool.
4. Meanwhile, heat a little olive oil in a frying pan and add the shallots and the white part of the spring
onions. Stir-fry over a medium heat for 2 minutes, then add the garlic and cook until the onions are translucent.
5. Place the toasted pine nuts in a clean tea towel and bash them with the back of a wooden spoon to break them (don’t go too mad, though, as you want to retain a few lumps for texture).
6. Beat the egg in a large bowl, then add all the other ingredients and mix with your hands until well combined. Form the mixture into 16 balls each 5cm in diameter, packing each one firmly, and place them on the prepared baking tray.
7. Bake the balls for 15–20 minutes, turning the tray round halfway through – the balls should begin to brown on top. Keep an eye on them to make sure they don’t get burnt underneath.
8. Serve with Lowry & Baker’s chicory, Stilton, pear and pecan salad