Seeded Lentil & Cranberry Stuffing Balls

Serves 12.


1 medium onion, finely chopped
100g fresh breadcrumbs + 2tbsps for rolling
40g Munchy Seeds Mild Chilli flavour + 2 tbsps for rolling
25g dried cranberries, chopped
100g cooked green lentils (or 50g dried, simmer in boiling water with a bay leaf for 15 mins)
1 egg, beaten (or 1 tsp chia seeds soaked in 1.5 tbsps water)
1 small bunch flat leaf parsley, chopped
1 tsp fresh thyme, leaves only
1 clove garlic, minced
1 lemon, zest only
20g butter or plant-based alternative


Pre-heat the oven to 180C/160C fan/gas 4.

Begin by placing the finely chopped onion & thyme in a saucepan with 2 tbsps olive oil & butter. Sauté for 5 -6 minutes until really soft & translucent on a medium-low heat. Now add the garlic & cranberries, sauté for a further 2 minutes. Cool for 10 minutes.

Place the breadcrumbs in a medium bowl with the cooked lentils, chopped parsley, Munchy Seeds & lemon zest. Tip the cooled onion into the bowl & give it a good stir. Season with a little salt & pepper. Now add the beaten egg & stir again. Divide the mixture into 12 balls. Combine the remaining seeds & breadcrumbs then roll the stuffing balls to coat with the mixture.

Put the stuffing balls in a greased baking dish, then drizzle with a little oil. Bake for 25-30 mins until golden.