Crostini Tozzapane®

200 g boiled lentils
Half a clove of garlic
1 tablespoon chopped parsley
2-3 tablespoons of breadcrumbs (depending on consistency)
Extra virgin olive oil


Blend boiled lentils together with garlic, parsley, bread crumbs, oil, salt and pepper in a food processor. Add more or less breadcrumbs or an extra drop of water depending on the consistency, which should ultimately be the same as a meat mixture for making meatballs.
Form small patties with your hands until they have a round shape.
Mash the lentil patties in a hot frying pan with a drizzle of oil until golden brown on all sides.
Separately prepare a quick tomato sauce (fresh or canned), adding lots of basil while cooking and for decoration.
Serve with Crostini Tozzapane®.

Editor’s note: you can make patties with all types of legumes (try cannellini and taggiasca olives!).