Baked lentil and parmesan bites

Ingredients

For 1 serving

• Cooked lentils160 g
• Breadcrumbs20 g
• Parmigiano Reggiano10 g
• Parsleyto taste
• Garlic powderto taste
• Saltto taste

Contains: gluten, lactose,

Method

1. Heat a conventional oven to 200 °C and line a baking tray with baking paper.
2. Meanwhile drain the lentils well and mash them in a bowl with a fork, leaving a few whole for texture.
3. Grate the Parmigiano Reggiano; wash, dry and chop the parsley.
4. Add the breadcrumbs, Parmesan, parsley, garlic powder and salt to the lentils and knead by hand until the mixture is firm and no longer sticky; if it's too soft add a little more breadcrumbs.
5. Shape 4 balls, place them on the tray and bake for 20 minutes, turning them halfway, until golden and firm to the touch.
6. Let them rest on the tray for 2 minutes, until they firm up, before lifting them off: they're good cold too.