Recipe detail

Vegetarian dishes Lentil meatballs with grilled vegetables

10. 2. 2022

Author: Jan Malachovský

Company: Retigo

Food category: Vegetarian dishes

Cuisine: Czech

Program steps

To view the entire table, move the table to the right.

1
Steaming
time icon Termination by time
time icon 00:20 hh:mm
probe icon 99 °C
ventilator icon 50 %
ventilator icon 

Ingredients - number of portions - 4

Name Value Unit
red lenses 500 g
onion 100 g
carrot 100 g
breadcrumbs 100 g
chicken eggs 1 pcs
almonds 70 g
ground sweet paprika 3 g
salt 3 g
ground black pepper, ground 1 g
rice pepper 1 pcs
yellow peppers 1 pcs
zucchini 1 pcs
aubergine 1 pcs
red onion 1 pcs
water 1 l

Nutrition and allergens

Allergens: 1, 3, 8
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, Cholin, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 700.3 kJ
Carbohydrate 109.3 g
Fat 11.2 g
Protein 35.6 g
Water 0 g

Directions

Cook the lentils in water in a combi oven on steam mode 99°C until soft. Cut the onion, grate the carrot and add to the drained lentils with ground almonds and other ingredients.

We will prepare the meatballs, which we will then fry with a little oil in the Retigo convection oven on the hot air mode at 180°C until golden brown.

Cut the vegetables for grilling (eight zucchini rings, four eggplant rings), stack them on a cast-iron grill grate and place in a combi oven preheated to 230°C and grill for 8 minutes. Then take it out and put it in a dressing of oil, lemon juice, salt, pepper and herbs and mix.

Recommended accessories

Vision Express Grill

Vision Express Grill

Vision Snack

Vision Snack

GN container Stainless steel full

GN container Stainless steel full