Crispy Lentil-Truffle Balls with Truffle-Parmesan Mayonnaise

Name: Crispy Lentil-Truffle Balls with Truffle-Parmesan Mayonnaise
Prep time: 30 min
Total time: 30 min
Cuisine: Dutch
Ingredients: 1 ½ cups (200 grams) chestnut (cremini) mushrooms; 1 ½ cups (200 grams) chestnut (cremini) mushrooms; 1 ½ cups (200 grams) chestnut (cremini) mushrooms; 1 sprig of rosemary; 2 garlic cloves olive oil for frying; 3 tablespoons truffle tapenade; 12 ounces (300 grams) canned lentils; 3 tablespoons flour; ¼ cup (25 grams) panko (Japanese breadcrumbs); ¼ cup (25 grams) panko (Japanese breadcrumbs); 2 tablespoons grated Parmesan cheese; 2 tablespoons mayonnaise

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Vibrant Vegetables

By Janneke Philippi

Published 2024

About

Lentils and mushrooms are the perfect base for these crispy balls. The addition of truffle makes them perfect for a festive occasion! Great with french fries with Parmesan cheese and an arugula salad.

Ingredients

1 ½ cups (200 grams) chestnut (cremini) mushrooms
1 sprig

Europe
Netherlands
Starter
Vegetarian

Method

PROCESS the mushrooms and the needles from the rosemary sprig in the food processor or chopper until finely ground. Press or grate in the garlic.

HEAT 1 tablespoon olive oil in a frying pan. Fry the mushroom mixture for 4–5 minutes until all of the liquid has evaporated. Stir in 1 tablespoon truffle tapenade.

MEANWHILE drain the lentils thoroughly. Coarsely