These tasty bites have protein dense lentils and plenty of veggies. Bonus, they are perfect for dip, dip, dipping!

You'll need:

1 cup red lentils (cooked and blended)
1 small courgette (zucchini), grated
1 small sweet potato, cooked and mashed
1/2 cup grated cheese (such as cheddar or mozzarella)
1/4 cup breadcrumbs (you can use whole wheat breadcrumbs for added nutrition)
1 teaspoon dried herbs (such as oregano or basil)

Method:

• Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
• Rinse the red lentils thoroughly and cook them according to the package instructions until they are soft. Drain any excess water, and blend them in a food processor.
• In a large mixing bowl, combine the cooked lentils, grated courgette, mashed sweet potato, grated cheese, breadcrumbs, and dried herbs. Mix well until all the ingredients are evenly combined.
• Take a tablespoon-sized portion of the mixture and roll it into a ball using your hands. Place the ball onto the prepared baking sheet. Repeat this process until all the mixture is used, leaving a little space between each lentil ball on the baking sheet.
• Bake the lentil balls in the preheated oven for about 20-25 minutes or until they are golden brown and firm.
• Once baked, remove the lentil balls from the oven and allow them to cool for a few minutes before serving. They will firm up a bit more as they cool.

Serve the baby lentil balls as a healthy finger food or as part of a meal. You can serve them with a dipping sauce, such as yogurt or tomato sauce, if desired.

A freezer friendly recipe from @sisieatswell. Find more recipes here.