Super Secret Online Cooking Society !

- 100 g dried lentils
- 160g mushrooms
- 60g oatmeal
- 2 onions
- 2 tbsp dried parsley
- 1 tsp garlic powder
- 1 tsp sweet paprika powder
- 2 tsp tomato paste
- 4 tbsp rapeseed oil
- salt and pepper

(1) Boil the lentils in lightly salted water for about 20 minutes until soft. Then drain and let cool.

(2) Finely dice the onions and mushrooms and sauté in a pan with hot oil.

(3) Put cooked lentils, mushroom and onion mixture, oatmeal, tomato paste, parsley, garlic powder, paprika powder, salt, pepper in a blender and puree so that there are still large pieces left in the mass. Then refrigerate the mixture for at least 15 minutes.

(4) Form small balls from the dough with wet hands and place on a baking sheet lined with baking paper. Brush the balls with oil and bake in a preheated oven at 180 degrees for 30 minutes. Halfway through the baking time, turn the balls once.

Note: Oyster mushrooms can also be used instead of button mushrooms. The dough can also be prepared the day before and kept in the fridge overnight. Mashed potatoes or pasta and an oat milk-based cream sauce go particularly well with it. In Sweden, wild cranberries are traditionally eaten with Kjottbullar.