MUNG bean COTTAGE CHEESE balls - {5 meals} Recipe

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A meatless delight which will pleasantly please any meat lover among you.
The high in nutrient Mung bean comes together with the lightness from the cottage cheese.

For a dedicated post...refer to:

Servings: 12 meatless medium-size unitsballs


  • . PART-1:
  • . 2 cups cooked Mung beans, packed (or Lentils)
  • . 1 xLarge egg
  • . 1 big garlic clove
  • . 1/2 cup Cottage cheese packed (or pressed cottage cheese, or Feta)
  • . 1/4 cup fresh, Italian Parsley (optional)
  • . 1/4 cup roasted Almonds (or raw walnuts)
  • . 1 tsp. Tomato paste
  • . 1 tsp. Balsamic vinegar
  • . > Seasoning:
  • . 1 tsp. sea salt
  • . 1 tsp. granulated garlic powder
  • . 1/2 tsp. each dried herbs: Basil, Marjoram
  • . PART-2:
  • . 1/2 cup Parmesan cheese, grated and packed
  • . 1-1/2 cups dry Breadcrumbs (mix of bread and crackers)...NOTE: use about 1-1/4 cups of breadcrumbs if using pressed Cottage cheese or about 1 cup if using Feta


  1. . Place all the ingredients from PART-1 into a food processor. Pulse a few times and then whirl on MEDIUM speed until a mildly smooth texture is achieved. Place the mix into a large bowl. Then add the ingredients from PART-2 and fully combine. The texture should be quite dense. Cover the bowl with a plastic wrap and refrigerate for a minimum of 1 hour up to overnight.
  2. . Assembly: Pre-heat the oven to 375F and position rack on the 2nd level from the bottom. Prepare a large parchment lined baking pan.
  3. . Afterwards, remove the mix from the refrigerator. With the aid of an ice-cream scoop measure and densely pack 12 portions to then extract and roll to place onto the prepared pan.
  4. . BAKE them for the initial 15 minutes. Then, remove the pan from the oven to gently flip them over for the last 10 minutes.
  5. . Note: if not using them in another recipe right away, have them come to room temperature on the pan. Store in an airtight container in the refrigerator. Keeps up to 5 days.
  6. . Flavourful wishes from Claudia's


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