Greek Keftedakia/Meatballs (Plant-Based)

Makes 17–18 keftedakia

Crispy plant-based Greek meatballs made with lentils, oats, and fresh herbs; soft inside, golden outside.

prepChill mixture at least 30 min before shaping
1 onion, finely diced	Sauté onion, garlic & carrot, 1–2 tbsp oil	Mix in sautéed vegetables & oat flour, chill 30 min	Shape into 17–18 keftedakia	Fry medium heat until golden & crisp
2 garlic cloves, minced
1 small carrot, grated
2–3 tbsp olive oil (for sautéing and frying)
1¼ cups / 250 g cooked brown lentils (green work too)	Pulse lentils, tomato purée, soy sauce, cornflour mixture, salt, pepper, oregano, mint & parsley
1 tbsp tomato purée
1 tbsp soy sauce
2 tbsp cornflour mixed with 2 tbsp water
1 tsp salt
Black pepper to taste
1 tsp dried oregano
1 tbsp fresh mint
1 tbsp fresh parsley
1 cup oats blended into flour

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