Lentil balls with mash & mustard sauce (Veganised version of the Ikea classic)

By Jen Booker

December 27, 2016

  • Prep: 1 hr
  • Cook: 20 mins
  • Yields: 2 -3


400g can of green lentils (Drained)

1/2 tsp garlic powder

3 tbsp plain white flour

60g polenta

Oil for shallow frying

salt & pepper

4 potatoes

1 tbsp vegan spread

400g coconut milk

1 tsp cinder vinegar

1 tbsp cornflour

1 tbsp wholegrain mustard


1Blitz half the lentils together (only very quickly so broken but not mush) add the blitzed and whole lentils in a bowl with garlic powder and 1 tbsp of the flour - put in fridge for 30 mins

2Divide the lentil mixture into 10 equal balls

3Coat with flour then polenta and place on a baking sheet lines with greaseproof paper - chill for 30 mins

4Boil the potatoes for 20 mins

5Drain and mash with spread and season

6Put the coconut milk and vinegar in a shallow pan, season and bring to a simmer.

7Mix the cornflour in a little coconut milk before stirring in.

8Stir constantly until thickened and add mustard.

9Check seasoning.

10Roll the balls in the remaining polenta and fry in hot oil in a non stick frying pan.

11They should be golden and crispy.

12Serve with mash and sauce!


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