Polpette is the answer for a yummy and rich meal when the main ingredient is no expertise.

You can boil some lentils.

You can blend some almond (at least buy some almond flour).

You can play with snow (and make some snowballs->polpette).

So, you are ready!

Ingredients for four (about 16 polpette)

200 g cooked lentils (with a clove or garlic, no salt)
200 g almond Okara (or almond flour or almond you blended)
1 full soupspoon nutritional yeast
1 full soupspoon sesame seeds (black)
1 soupspoon concentrate tomato
1 teaspoon soy sauce (no sugar added)
1 teaspoon umeboshi vinegar
Half clove of garlic

Preheat the oven at 160 degrees (fan-assisted, or 180 with no fan)

Mix lentils, almond, yeast, garlic, soy and ume vinegar until smooth. Add tomato to taste and sesame seeds, mix with a spoon. The mixture would be wet but not sticky. Line a backing tray with greaseproof paper and oil it just a little. Shape the mixture into ‘flat Ufo ship’ shape, about 4 cm diameter and put them on the tray. Add some drops of oil on each polpetta and put in the oven for about 15 mins. (in case your oven is not fan provided cook at 180 degrees for 10 mins+10 mins at 160 degrees). Polpette surface should be dry.

As there is no starch or gluten in these vegballs they are not nice and firm when still hot, so be careful when you handle them. As they cool down they turn more firm.

Awesome with vegan mayonnaise and salad.