Lentil Bitterballen (Plant-Based Dutch Meatball)

Directions

1. In the bowl of a food processor, add lentils, mushrooms, and mustard and pulse until a coarse paste is formed. Set aside.
2. In a large pot, over medium heat, add butter and 1 cup (250 mL) flour and whisk together to form a roux.
3. Add stock slowly while whisking to create a smooth and thick gravy.
4. Add onions and parsley, then fold in the lentil mushroom mix. Season with nutmeg.
5. Refrigerate the mixture overnight or for at least 5 hours to allow the gravy to set.
6. Begin shaping the bitterballen, using a #20 scoop or roughly 2-3 Tbsp.
7. Working in a 3-stage breading system, use the remaining ½ cup (125 mL) flour to dredge the bitterballs, wash in the beaten eggs, and coat with breadcrumbs.
8. Fry the bitterballen in 375°F (190°C) oil for roughly 5 minutes each, until they reach a golden brown color.
9. Serve hot with gravy or with mayonnaise and mustard for dipping.