Soak the lentils for about 2 hours. In the meantime boil the potato in boiling water and then peel it. Cook the lentils for 40 minutes and when cooked, drain and pour them into a mixer with the boiled potato, chopped salami, salt, pepper and the peeled garlic clove. Mix everything until you obtain a compact and homogeneous mixture. In a bowl, break the egg and whisk it with a fork. Form the meatballs, roll them in the egg and then coat them in breadcrumbs. Arrange the meatballs well spaced-out on a tray lined with baking paper. Bake in preheated conventional oven at 180 degrees for about 15 minutes.