Believe it or not, meatballs don’t have to be made out of meat! You can have tasty vegetarian ones too such as these lentil and aubergine meatballs.

SERVES 4–6 // PREP TIME 20 min // COOK TIME 20 min

INGREDIENTS
For the meatballs
½ onion, chopped
1 garlic clove, grated
1 brinjal, chopped
1 tsp cumin
1 tsp paprika
1 tsp cinnamon
1 tsp mixed dried herbs
2 cups tinned brown lentils
½ cup breadcrumbs
Handful coriander
To serve
4 pitas, cut into wedges
1 cup sour cream

METHOD
For the meatballs
1. Heat some oil in a pot over high heat. add the onion, garlic, brinjal and spices. Fry until well browned. allow to cool slightly.
2. Add the brinjal mixture and all the remaining ingredients to a food processor. Pulse for 2 minutes, until well combined. Season to taste with salt and pepper.
3. Form the veggie mixture into balls. heat some oil in a pan and fry the veggie balls over high heat until golden brown and cooked through.
4. Serve veggie balls with pitas and sour cream.

Recipes & Styling Amerae Vercueil
Photography Samantha Pinto

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