Comments on: Vegan Aubergine Polpette — Three Ways

By: Nippon

Nippon — Sat, 01 Feb 2020 06:24:50 +0000

Very innovative work. Great utilization of resources!!

By: Elaine

Elaine — Sat, 27 Jul 2019 07:59:00 +0000

Just found this recipe and am going to give it a go! If there are any left over and I freeze them, do you reheat from frozen or defrost first?

By: Melissa

Melissa — Wed, 24 Apr 2019 22:56:13 +0000

I made these for dinner party last night and served them on a platter on top of the hummus, spicy tomato sauce, the cucumber salad on the side and some crusty bread . They went down A TREAT! I substituted the almond flour for buckwheat flour as I simply didn’t have almond flour and they turned out perfectly. I did bake them for longer than 25 minutes though – maybe 40 minutes? (until they were extra browned and really firm on the outside).

best thing – leftovers for lunch today!

Thanks so much for another amazing recipe!

By: Vera from Lisbon

Vera from Lisbon — Mon, 03 Dec 2018 19:18:48 +0000

Hello! I tried the recipe yesterday, for dinner, and they are really flavourful. I struggled with the consistency though, as I could not get them firmer enough…
I probably need to try again and make sure I use enough almond flour or breadcrumbs. Thank you! PS – I really liked the chickpeas suggestion. :)

By: Sardana Donskaya

Sardana Donskaya — Fri, 09 Nov 2018 12:47:36 +0000

Who is the winner?

By: Alex

Alex — Thu, 08 Nov 2018 12:39:09 +0000

Just finished eating the first combo and LOOOOOVE it. The polpette are so good I will make them for my Dad who frowns upon meatless lunch, but I bet he won’t complain this time hahah. The whole combo altogether is so tasty and fulfilling I do not crave any dessert. Thanks for that guys!

By: Green Kitchen Stories

Green Kitchen Stories — Fri, 02 Nov 2018 08:19:48 +0000

In reply to Isabel V. Hi Isabel, We use chewier lentils like puy or beluga. /David

By: Isabel V

Isabel V — Sat, 27 Oct 2018 22:18:25 +0000

These look delicious, and I’m really looking forward to trying them. What kind of lentils would you normally use? Chewy puy-type or slushy red or yellows? Thank you!

By: Wendy

Wendy — Tue, 23 Oct 2018 15:00:29 +0000

In reply to Bri. I just looked up ajvar. It is a roasted eggplant and roasted red pepper sauce. It looks great and sounds tasty!

By: Chelsey

Chelsey — Thu, 18 Oct 2018 13:42:10 +0000

These were SOOO yummy!! I made them without raisins as I am not a fan and they didn’t suffer at all. have been keeping them on hand as little “snack bites”. Perfect to ward off the 3pm hunger slump.