Lentil sausages

Ingredients

• 250 g cooked lentils
• 4 teaspoons sage
• 1 teaspoon herbes de Provence
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ teaspoon lemon zest
• A little grated nutmeg
• 15 g vegan butter
• 225 g breadcrumbs
• 3 onions
• 200 ml water
• 2 tablespoons chickpea flour, for binding
• 4 tablespoons water, for binding
• 3 tablespoons all-purpose flour, for breading
• Water, for breading
• 4 tablespoons breadcrumbs, for breading
• Olive or sunflower oil, for frying

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of onion
• What to use instead of all-purpose flour
• What to use instead of lentils
• What to use instead of lemon
• What to use instead of vegan butter
• What to use instead of breadcrumbs
• What to use instead of black pepper

Instructions

1. Cook the sliced onions in the water with the salt for 20 minutes. Add the lentils, vegan butter, herbs, sage, pepper, zest and nutmeg, and leave it uncovered for a while to dry out.
2. Turn it out onto a cutting board and chop it. Add the chickpea flour whisked with the water and the breadcrumbs, and shape sausages.
3. Set up the breading: mix the flour with water into a thin, pourable batter, and put the breadcrumbs on a plate.
4. Dip them in the flour batter, then in the breadcrumbs, and fry them in very hot oil until deep golden.
5. Serve them standing up around a mound of mashed potatoes, with mustard.

Nutrition facts

Approximate, per serving (about 320 g). Calculated with data from USDA FoodData Central.