Lentil Ricotta "Meatballs" - cooking recipe

Ingredients

2 cups cooked lentils, pureed
2 large eggs, lightly beaten
2/3 cup plain breadcrumbs
1/2 cup fresh ricotta
1/4 cup grated parmesan cheese
1 1/2 teaspoons chopped parsley
salt & freshly ground black pepper, to taste
canola oil (for frying)
marinara sauce (optional)

Preparation

Add all ingredients to a deep bowl. Mix very well, using hands or a wooden spoon. Cover and refrigerate for two hours or overnight.
When ready to cook, shape mixture into 1 1/2-inch balls. Heat about 1/2-inch of oil in a nonstick skillet over medium flame. Add shaped \"meatballs\" and cook until browned all around, turning only once. Transfer to a paper towel-lined plate and let excess drain off. Add to simmering marinara sauce if serving immediately, or store in a tightly covered container up to three days.