Sometimes you don't feel and you have no time for cooking, and if cheese sided with fresh vegetables, 'panino' sandwiches or pizza can sometimes be a solution for a quick supper, sometimes you feel like eating something more 'cooked', more savory. A good habit, if you don't always want ready meals, is to prepare, from time to time, rissoles to freeze and bake when needed. Especially if you have time, when cooking legumes, is advisable to cook them in abundance, to store and re-elaborate them in various ways.
Lentils with tomato sauce prepared with the preferred recipe
Potatoes
Breadcrumbs
(Egg)
Cook the lentils in tomato sauce with the preferred recipe, delicious if a bit hot and spicy. Boil 4 or 5 potatoes, peel and mash with the grinder. Mash with the grinder also two or three dippers of lentils for 3 or 4 potatoes. Mix, taste, eventually add one egg to thicken. Make some balls with the hands and roll in bread crumbs. Put them in the freezer on a tray with a leaf of baking paper, freeze and then put in a plastic bag. To cook, bake in warm oven (220°C) in a oiled baking tray for about 30'. Serve sided with some leafes of fresh salad, duchess potatoes or a sweet-and-sour sauce.
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