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Lentil Veggie Almond Tots – gluten and egg free
  • 3/4 cup dried red lentils (200gr.)
  • 1/2 cup almond flour (50gr.)
  • 1 medium carrot, grated
  • 1 medium yellow carrot, grated
  • 1 cup broccoli florets
  • 1 handful spinach leaves, chopped
  • 1/2 cup grated parmesan cheese (50gr.)
  • 1 Tbsp cream cheese
  • 1 Tbsp chia seeds
  • 1 Tbsp dried mixed herbs
  • 1 clove garlic
  • drizzle Extra Virgin Olive Oil
  1. Soak the lentils in cold water overnight. Drain them and rinse under running water. Set them apart.

  2. Preheat the oven to 400F and line a baking sheet with parchment paper.

  3. In a food processor add the broccoli florets with the garlic, blend for 1 min.

  4. Add the lentils, carrots, spinach and blend to obtain a breadcrumb consistency.

  5. In a bowl combine the lentil mix with the cheeses, almond flour, chia seeds, herbs. Mix

  6. Take 1 Tbsp of mix and form a croquette/tot shape.

  7. Place the tots on the parchment paper, one next to the other nicely spaced. Drizzle with some Extra Virgin olive oil on top.

  8. Bake in the oven for 20-25 minutes, turning halfway.

  9. Serve straight away or keep in an airtight container in the fridge for 48 hours or freeze before baking for up to 3 months. (freeze in a single layer on a flat surface and transfer to a freezer bag once frozen. Simply bake from frozen adding 5 min to the baking time)