The recipe with Crostini Tozzapane® by Dr. Martina Malnati, Biologist Nutritionist.

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

NUTRITIONIST BIOLOGIST

Dr. Martina Malnati

KITCHEN

Italian

DIFFICULTY

Easy / Beginner

These delicious lentil patties are too reminiscent of scarpetta with the accompanying tomato and basil sauce! I made it with PanBiscoco Tozzapane® Crostini, crispy and fragrant!

Recipe in Detail

Doses are approximate to vary to your taste.

INGREDIENTS
  • 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

  • Halls

  • Pepper

GUIDE / INSTRUCTIONS
  • 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®.

NOTES

You can make patties with all kinds of legumes (try cannellini and taggiasca olives!).

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