Today I wanted to eat lentils in a different way, and I decided to marry them with meat balls and a shredded potato patty. This is the story.
Th lentils are not visible yet, but you get the picture. A note of importance here, the lentils will not be served as a soup, but as stew, which means that the liquid in the lentils will be at a minimum.
In parallel, shred the potatoes and drain them well. Mix with dill, parsley, coriander, egg and a bit of flour, to absord the remaining liquid. Season moderately with salt and pepper, cover and refrigerate for one hour.
The mix for the meatballs is quite simple. Add chopped garlic and hot peppers, mint, bread crumbs, a bit of olive oil, egg, salt and pepper to the meet, mix well cover and refrigerate for at least one hour.
This is a dish of varied flavors and textures. The lentils are soft, melt in the mouth, the meatballs are medium soft to crunchy, and the patty is on the very crunchy end of the spectrum. The meatballs steal the show in the texture, but the lentils and the patty are strong competitors in the flavor zone.