SGLT2 inhibitors and haemoglobin increase: a possible explanation of the cardiovascular benefits?
Lentil meatballs
Easy, 30 minutes
Level: Easy
Preparation time: 10 minutes
Cooking time: 20 minutes
Yields: 2 servings (9 meatballs)
Country: Italy
Recipe submitted by Lara Caldiroli on behalf of Società Italiana di Nefrologia
www.sinitaly.org
This recipe was revised for quality content and nutrition facts by Alice Sabatino and Thais Maximo under the coordination of Carla Avesani.
The image is indicative; actual ingredients may vary.
Preparation
- Drain and rinse the lentils well and put half of them in a mixer together with the shallot, tahini, curry, rosemary, oregano, mint and a pinch of salt.
- Chop everything coarsely and transfer the mixture to a bowl, to which you will add the chilli and the flour.
- Mix and add the remaining un-chopped lentils. The mixture should be quite dry, so if necessary, add additional flour.
- Form with the hands of the balls with 40g of the mixture and pass them into the flour.
To fry: heat the oil and the meatballs will have to cook for 2 or 3 minutes per side to form a golden crust but remain fluffy inside.
To bake: Place the meatballs on a baking tray with cooking paper and bake in the oven at 200°C for 10 minutes.
Ingredients
- 240 g cooked and drained lentils
- 20 g tahina (1 tablespoon)
- 25 g shallot
- 2 g mint leaves
- rosemary q.b.
- oregano q.b.
- 5 g curry powder (1 tablespoon plenty)
- 40 g flour or FLAVIS low-protein bread mix (4 tablespoons)
- salt and ground chilli to taste
| NUTRITIONAL FACTS | Per serving with Flavis flour | Per servings with regular flour |
|---|---|---|
| Energy (Kcal) | 277 | 272 |
| Carbohydrate (g) | 45 | 43 |
| Lipids (g)* *Oil to fry is not included in the nutritional facts because amounts may vary. | 6 | 5,8 |
| Protein (g) | 13 | 15 |
| Phosphate (mg) | 303 | 312 |
| Potassium (mg) | 557 | 576 |
| Sodium (mg)** **Added salt not included in the nutritional facts because amounts may vary. | 13 | 14 |
