Mildly spicy lentil balls on spicy mashed potatoes with a delicious vegetable sauce.
For the lentil balls
For the mashed potatoes
For the sauce
Pour off the soaking water over a sieve, rinse the lentils briefly and put them in a saucepan. Fill up with fresh water, bring to the boil and simmer for 20-30 minutes until soft.
In the meantime, bring the potatoes with their skin to the boil in another saucepan, season with salt and cook for approx. 30 minutes until soft. Then pour over a sieve, rinse with cold water and peel. Then put back in the pot, fill up with oat drink, bring to the boil and remove from the stove. Mash the potatoes, stir in margarine and horseradish and season with salt and pepper; keep covered and warm.
Pour the cooked lentils over a sieve, drain and coarsely puree in a stand mixer in two stages. Then pour into a bowl, add oat flakes, chia seeds, tamari, balsamic vinegar, 4 tablespoons parsley and thyme and season well with salt and pepper.
Lay out two plates with kitchen paper and prepare them; Preheat the oven to 60 ° C fan-assisted.
Shape the mixture into walnut-sized balls. Heat the peanut oil in a pan and fry half of the balls in it for about 4 minutes. Then remove from the pan with a slotted spoon and place on the kitchen paper to drain. Then keep warm in the oven.
Do the same with the remaining balls.
For the sauce, heat the oil in a saucepan and steam the carrots with the parsnips for 3 minutes. Then stir in the tomato paste, sauté briefly and deglaze with water.
Bring to the boil once, season with tamari, salt and pepper and simmer for 3 minutes. Then add the balsamic vinegar, yacon, yeast flakes and thyme, stir in the starch and let the sauce thicken. Season to taste with salt and pepper.
Serve the lentil balls with the mashed potatoes and the sauce, sprinkled with the remaining parsley.