Ingredients

• 1 cup red lentils
  
• 1 large zucchini (grated)
  
• 1 cup kashkaval (use mozzarella as a substitute, grated)
  
• 4 green onions (finely chopped)
  
• 2 cloves garlic (minced)
  
• 1 cup bread crumbs
  
• 1 cup corn meal
  
• 2 eggs
  
• Oil for fying
  
• 1 teaspoon cumin
  
• Salt
  
• Black pepper

Directions

• Bring lentils to a boil in a pot with 2 cups waters.
  
• Once boiling, reduce heat and simmer on low for around 20 minutes or until fully cooked.
  
• Once tender, drain and mash with onions and garlic.
  
• Mix in zucchini, cheese, bread crumbs, eggs, cumin, and salt and pepper to taste.
  
• Roll into tablespoon-sized balls.
  
• Place cornmeal in a separate bowl.
  
• Roll and cover lentil balls in cornmeal.
  
• Heat oil in pan for frying.
  
• Cook for about a minute, then remove with slotted spoon.
  
• Drain over paper napkins.
  
• Serve hot with yogurt or Feta and Dill Spread for dipping.
  

#smallplate #snack #vegetarian