Lentil Croquettes With Mango Jalapeno Chutney Recipes

LENTIL CROQUETTES

Lentil Croquettes image

Provided by Food Network

Time 3h10m

Yield 12 servings

Number Of Ingredients 29

Ingredients

3 tablespoons extra-virgin olive oil
2 cups chopped onion
1 cup chopped carrot
1 cup chopped celery
1 green bell pepper, chopped
6 cloves garlic, chopped
1 pound lentils, rinsed and drained
Salt
Vegetable oil, for frying
1 egg, beaten
All-purpose flour
Breadcrumbs
Chili powder
Beet Tzatziki, for serving, recipe follows
Guacamole, for serving, recipe follows
4 beets
Olive oil, for drizzling
Salt
2 cups plain Greek yogurt
1 cup seeded, diced cucumber
2 tablespoons lemon juice
1 teaspoon white wine vinegar
2 cloves garlic, chopped
4 avocados
1 teaspoon olive oil
1 lime, juiced
1 jalapeño, seeded and finely chopped
Chopped fresh cilantro
Salt and pepper

Steps:

Heat the olive oil in a large pot over medium heat. Add the onions, carrots, celery, peppers and garlic. Reduce the heat and cook until the vegetables have softened. Add 7 cups water, raise the heat and bring to a boil. Add the lentils and some salt, reduce to medium-low heat and cook until tender, about 20 minutes.
Drain the lentils well and set aside for 30 minutes to cool. Meanwhile, heat oil in a deep-fryer or a heavy, deep pot to 350 degrees F.
To assemble the croquettes: Form the lentils into balls and set aside. Beat the egg in a small bowl. In a medium bowl, combine some flour, breadcrumbs and a little chili powder. Dip the lentil balls in the egg and then in the flour mixture. Lower the croquettes into the oil and cook until brown on all sides, about 4 minutes.
To serve, place 4 1/2 tablespoons of the guacamole in the center of the plate, followed by 4 1/2 teaspoons of the Tzatziki. Place the croquettes atop the sauce and garnish with the cilantro.
Preheat the oven to 375 degrees F.
Drizzle the beets with olive oil and sprinkle with salt. Roast for about 45 minutes.
Meanwhile, mix the yogurt, cucumber, lemon juice, vinegar and garlic in a medium bowl.
Remove the beets from the oven, let cool for 10 minutes and then remove the skins. Add the beets and the yogurt mixture to a blender; blend until smooth and creamy.
Scoop the avocado flesh into a low serving bowl and mash with a fork. Add the olive oil, lime juice, jalapeño and some cilantro; stir to combine. Season with salt and pepper.

LENTIL CROQUETTES

Lentil Croquettes image

Provided by Crescent Dragonwagon

Categories Bake Thanksgiving Vegetarian Lentil Fall

Yield Makes about 20 small croquettes, serves 4 or 5

Number Of Ingredients 23

Ingredients

CROQUETTE BATTER
1 1/4 cups lentils
3 3/4 cups water, preferably spring or filtered
2 bay leaves
1/2 cup uncooked oatmeal
3 cloves garlic, peeled and quartered
1 large egg
2 tablespoons cornstarch
1 teaspoon dried basil
1/4 teaspoon Tabasco or similar hot sauce
Salt and freshly ground black pepper to taste
FOR SHAPING AND BAKING
1 cup crisp, fine breadcrumbs
1/2 cup crushed Nutri-Grain or other no-sugar-added corn- or wheat flakes
1/4 cup unbleached all-purpose flour
1 tablespoon nutritional yeast (see tip, below)
1 teaspoon paprika
1/2 teaspoon dried leaf sage, crumbled
Salt and plenty of freshly ground black pepper
1/2 teaspoon dried thyme
1 1/2 teaspoons olive oil
1 large egg (optional)
Cooking spray or olive oil spray

Steps:

1. Combine the lentils, water, and bay leaves in a medium pot. Bring to a boil, turn down to a simmer, and cook, half-covered, until tender, 35 to 45 minutes. Cool, then drain off any excess liquid and set aside.
2. When ready to complete the croquette batter, combine the lentils with all the other batter ingredients in a food processor. Buzz until the garlic is pureed and a soft, somewhat goopy paste is formed. Let the batter rest, covered and refrigerated, for at least 4 hours, or up to 2 days.
3. When ready to bake the croquettes, preheat the oven to 400°F. Set up a breading station: Combine the breadcrumbs and cornflake crumbs in a bowl. In a second bowl, make a seasoned flour by combining the flour, nutritional yeast, paprika, sage, salt and black pepper, thyme, and olive oil and tossing together well. In a third bowl, beat the egg, if using, with a tablespoon of water. Place the bowl of croquette mixture next to all this, along with a nonstick baking sheet or one that has been sprayed with cooking spray.
4. Using 2 large spoons, form a slightly flattened fat oval 3 to 4 inches long and 1/2 inch thick. Drop it into the seasoned flour. Sprinkle the top of the oval of batter with more flour and lift it out of the flour with your fingers. Dip the batter oval into the egg, which will coat it, though it will resist in spots. Drop the egg-coated ball into the crumbs, and, with your fingers, roll it around. When coated with this second jacket of crumbs, place on the baking sheet. Repeat with the rest of the batter.
5. Spray the crumbed croquettes very lightly with olive oil (if you have some in a spray bottle) or cooking spray. Bake for 15 to 20 minutes, turn very gently using a thin-bladed spatula, and bake for another 10 to 12 minutes. The crumb coating should be crisping up nicely; if it's not, run the croquettes under the broiler for a few moments.
6. Serve hot, as soon as possible, with a sauce such as Mushroom-Miso-Mustard Gravy . Leftovers can be served in buns, with all the fixings.

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