A world of festive flavours.
I love seeds – Munchy Seeds that is. They are delicious, practical and versatile and there is an array of flavours to suit every taste. It will soon be Christmas and we will be looking forward to festive dishes with a combination of traditional ingredients and something a little different too! Munchy Seeds Mild Chilli flavour fits the bill in this recipe for Seeded Lentil and Cranberry Stuffing Balls. Perfect!
Seeded Lentil and Cranberry Stuffing Balls
Easy: 55 mins
Makes 12 balls.
1 medium onion, finely chopped
100g fresh breadcrumbs + 2tbsp for rolling
40g Munchy Seeds Mild Chilli flavour + 2 tbsp for rolling
25g dried cranberries, chopped
100g cooked green lentils (or 50g dried, simmered in boiling water with a bay leaf for 15 mins)
1 egg, beaten (or 1 tsp chia seeds soaked in 1.5 tbsp water)
1 small bunch flat-leaf parsley, chopped
1 tsp fresh thyme, leaves only
1 clove garlic, minced
1 lemon, zest only
20g butter or plant-based alternative
Pre-heat the oven to 180°C/160°C fan/gas 4.
Begin by placing the finely chopped onion and thyme in a saucepan with 2 tbsp olive oil and butter. Sauté for 5-6 minutes until really soft and translucent on a medium-low heat. Now add the garlic and cranberries, sauté for a further 2 minutes. Cool for 10 minutes.
Place the breadcrumbs in a medium bowl with the cooked lentils, chopped parsley, Munchy Seeds and lemon zest. Tip the cooled onion into the bowl and give it a good stir. Season with a little salt and pepper. Now add the beaten egg and stir again. Divide the mixture into 12 balls. Combine the remaining seeds and breadcrumbs then roll the stuffing balls in them to coat with the mixture.
Put the stuffing balls in a greased baking dish, then drizzle with a little oil. Bake for 25-30 mins until golden.