Ingredients
2 cups oil for frying
1 cup cornmeal
1 carrot, grated
1 cup grated cheese
1 cup breadcrumbs
1 teaspoon cumin
2 cloves garlic, minced
4 green onions 4
1 cup red lentils
Preparation
Put the lentils in a medium saucepan and cover with water. Bring to boil, over high heat and then reduce the heat to medium low, cover and let boil for 10 min. approximately until tender. Drain and let cool, or soak them in cold water.
Then mix half of the lentils with green onions and garlic and process the mixture for 10 sec. or purchase until the dough consistency. Place in large bowl and stir in the remaining lentils, cumin, bread crumbs, grated cheese and zucchini. Mix well with a spoon.
Once the pulp with a spoon take portions flush, forming a ball with their hands and do the same with the rest of the preparation. Rebócelas with a little cornmeal.
In a skillet, heat oil and fry the meatballs in batches over medium heat for 1 min. or until golden brown, crispy and well done inside. Remove them from pan with slotted spoon and place on absorbent paper.
Serve hot on a platter, skewered with toothpicks.