This recipe and the photo are from Jean-Philippe's kitchen, which you can find here.
Ingredients
4 tablespoons vegetable oil
2 chopped onions
227 g (1 tub) chopped mushrooms
3 stalks of celery, chopped
1 teaspoon of salt
1 tin (540 ml) green lentils, rinsed and drained
2 tablespoons miso
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons pie spice (or 1/4 teaspoon cloves)
2 tablespoons maple syrup
1/2 cup of cheap white wine
3 cups cooked brown rice (650 g)
1 cup breadcrumbs (200 g)
1/2 cup all-purpose flour (65 g)
Salt, Pepper
Oil to cook the meatballs
Preparation
In a heavy-bottomed frying pan over medium heat, sauté the onions, mushrooms and celery in the oil for 15 to 20 minutes, stirring frequently. Add the salt at the start of cooking to draw out the water from the vegetables.
Add the lentils, miso, oregano, basil, maple syrup, tourtière spices and white wine. Cook for a further 15 minutes over a medium heat, stirring constantly, or until the mixture is completely dry. Taste and add salt and pepper to taste.
Add the brown rice, breadcrumbs and flour and mix well.
Refrigerate for 45 minutes.
Shape into balls using an ice cream scoop.
Fry the meatballs for 2 minutes on each side. Finish cooking in the oven at 375˚F (190˚C) for 10 to 15 minutes. Alternatively, place the dumplings on a well-oiled baking tray and bake directly in the oven for 15 to 20 minutes.
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