I find a flatter meatball is easier to eat… so I make these as a sort of golfball size meatball and then flatten it a bit.
1 carrot, grated
1 small zucchini, grated
1 small onion, diced (optional)
1 tin lentils
1 large egg
Spices to taste
1/2 cup breadcrumbs
Drain and rinse the lentils, and press them into the colander to squeeze out extra moisture. In a large bowl, mix all the ingredients together. Form into balls/patties and place on a lightly sprayed oven tray. Bake at 180ºC for 15 mins, then flip them and bake for a further 15 mins.