Ingredients
½ dl dried green lentils (approx. 40 g)
10 juniper berries
1 yellow onion (approx. 120 g)
2 dl oat cream (13%)
¼ tsp ground cloves
1 tbsp soy sauce
1 vegetable bouillon cube or 1 tablespoon bouillon powder
½ –1 tbsp Carina’s horseradish mixture
1 dl breadcrumbs
100 g peeled boiled cold celeriac
100 g peeled boiled cold potatoes
1 teaspoon fiber husk
300 g Anamma’s formable mince
oil for frying
Instructions
Rinse the lentils and soak them overnight or for at least 8 hours. Rinse and drain well.
Finely grind the juniper berries preferably with a mortar and pestle.
Peel and mince the onion. Sauté the onion in oil until soft, about 3 minutes. Add the oat cream, juniper berries, cloves, soy sauce, bouillon cube and Carina’s horseradish mixture. Let boil for about 3 minutes. Measure out about 1 ½ dl of the onion cream, the rest can be used for a gravy. Pour into a bowl and mix in the breadcrumbs. Leave to swell for about 5 minutes.
Grind the lentils in a food processor. Coarsely grate the celeriac and finely grate the potatoes.
Mix the lentils, celeriac, potatoes, fiber husk and mince into the breadcrumb mixture. Mix and leave to swell for another 5 minutes.
Set the oven to 200–225 °C.
Roll into small balls. Fry in batches in oil until they get a nice browned surface. Place in an oven-safe form and bake in the oven for about 10-15 minutes.
Carina’s Horseradish Mix
½ – 1 tbsp horseradish paste
2 tbsp syrup
2 tablespoons oat cream
1 tsp turmeric
1 tsp paprika
½ – 1 tsp garlic powder
1 tsp lemon juice
A little soy sauce, optional
Mix everything together.