Ingredients
Units
Scale
- 1 cup/200 g red lentils, soaked overnight (or at least 1 hour)
- 4 tbsp nutritional yeast
- 2 tbsp tomato paste
- 2 cloves of garlic
- 1 tsp onion powder
- 1 tsp paprika powder
- 1/2 cup breadcrumbs
- salt, pepper
- oil for frying
Instructions
- Drain and rinse red lentils, then add to a food processor with nutritional yeast, tomato paste, garlic, onion powder, paprika powder, 2 tablespoons of bread crumbs, and a large pinch of salt and pepper. Blend until a smooth paste forms. Taste, and add more seasoning, if needed.
- Scoop tablespoonfuls of the lentil mixture and form into little nuggets. It helps if you wet your hands as you form the nuggets. The mixture should hold well together, but if it’s too wet, add 1-2 more tablespoons of bread crumbs to it.
- Mix together the rest of the bread crumbs in shallow bowl with a little salt and pepper (and any extra seasoning of your choice). Roll the nuggets in the bread crumbs, so they are fully covered.
- Heat up a large pan and add some oil to it to cover the bottom. Add as many nuggets that fit without overcrowding the pan, then fry until golden brown. It should take about 2-3 minutes on each side.
- Alternatively you can also bake or air-fry these nuggets. In that case, first brush or spray the nuggets with a little bit of oil.
- Serve nuggets immediately with dipping sauce of your choice. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes