I haven't had congee in over two weeks and I'm craving it right now. Got this congee as my second breakfast and had my regular order of pork/century egg, with the one difference this time being the addition of spinach for a bit of "healthiness". Also loved that they served with a crispy and chewy youtiao to dip in the porridge!
Today’s post is lentil balls on top of lavash! I served them with a onion-cilantro-sumac mixture and a spicy chili-garlic-tomato sauce!
For the lentil balls, I looked up different recipes of lentil meatballs to know which ingredients to use, but I eyeballed all the measurements. The ingredients I used are cooked lentils, sautéed garlic and onions, tomato paste, herbs, nutritional yeast, soy sauce, vinegar, s&p, an egg (substitute for a “flax egg” to make it vegan), and panko. I directly fried the first half. For the second half, I rolled the balls in some more panko before frying them. This made them hold their shape better, but they were also crunchier!