Source: cucchiaio.it

Presentation

A second course consisting of lentil, rice, turmeric, rice or corn flour meatballs, served with a cream of carrots, broth, Greek or soy yogurt, extra virgin olive oil, curry and turmeric.

Ingredients

For 4 people

160 g of rice

120g cooked lentils

1 small onion

rice flour to taste

corn flour to taste

2 medium carrots

vegetable broth to taste

200g Greek or soy yogurt

extra virgin olive oil to taste

curry to taste

turmeric to taste

Preparation

Boil the lentils in salted water

Drain and let cool.

Boil the rice in salted boiling water for 8 minutes.

Drain and let cool.

Combine the ingredients when lukewarm with the turmeric

Blend until smooth.

Form into balls

Roll them in rice and/or corn flour

Grease a baking tray and arrange the meatballs on it

Cover with baking paper

Cook for 20-25 minutes in the oven at 180°C

Peel the vegetables and grate them finely

Place them in a saucepan with a sauté of oil and onion

Brown for a few minutes.

Then blend with a little vegetable broth

Add curry and salt

Continue cooking until the carrots are soft

Blend and let cool

Add enough yogurt to thicken

Season with salt and pepper.

Serve with the cream.

Allergens

• Rice (a very common allergy in the Far East, almost unknown in Italy and Europe)
• Rice: possible cross-reaction in case of sensitivity to grasses
• Lentils: Rare cases of lentil allergy have been described
• Onion: possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it
• Corn: possible cross-reaction in case of sensitivity to grasses
• Carrot: possible individual intolerance
• Vegetable broth: check the composition to verify the absence of celery or other allergenic ingredients
• Yogurt : Milk Allergens
• Soya: included among the allergens in Community Regulation 1169/2011, which can also generate cross-reaction in cases of allergy to Graminaceae, Birch and Parietaria.
• Curry: mustard and other spices (check the label)
• Turmeric: possible, albeit rare, cases of hypersensitivity or allergy to its components

Notes

• If necessary, present the meatballs to the child and then mash them even just with a fork to encourage their intake.
• When intended for children, make the ingredients uniform in size, making them homogeneous when presented.

Safety / Intended Use

• Intended for subjects suffering from Anorexia – Weight loss and Xerostomia (dry mouth)
• In the presence of Dysphagia (problems with chewing and swallowing) present the child with whole meatballs and then crush them or cut them into small pieces of uniform size.
• With caution based on tenderness, roughness, acidity and spiciness in case of Mucositis (inflammation and lesions of the oral cavity)
• Not recommended in case of Nausea and Vomiting
• Product to be prepared under strict hygienic conditions