Crispy Lentil Protein Bites
Method
Prepare the mixture: Preheat the oven to 200°C. Add the lentils to a large bowl and roughly mash with a fork, leaving some whole for texture. Stir in the oats, cottage cheese, egg, pumpkin seeds, carrot, onion, garlic and tomato paste.
Season: Add the cumin, smoked paprika, oregano, parsley and lemon juice. Season with salt and black pepper and mix until the mixture holds together when pressed.
Shape: Form the mixture into 12 small balls and gently flatten them into thick bite-sized rounds. Arrange on a parchment-lined baking tray and brush lightly with olive oil.
Bake: Bake for 20–25 minutes, turning halfway through, until golden and crisp around the edges.
Serve: Serve warm or at room temperature with Greek yogurt, hummus or a fresh herb dip.
Vegan option: Replace the cottage cheese with 60 g blended firm tofu and the egg with 1 tbsp ground flaxseed mixed with 2½ tbsp water. Let the flax mixture stand for 5 minutes before adding. These crispy little bites combine lentils, oats, pumpkin seeds and cottage cheese for a surprisingly protein-rich snack with a golden, crunchy exterior and tender centre. They are ideal for meal prep and work equally well as a snack, appetizer or light lunch component.
Nutrition Facts
Per serving
