Lentil Croquettes With Watercress And Kefir Recipes

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LENTIL CROQUETTES



Lentil Croquettes image

Provided by Food Network

Categories     appetizer

Time 3h10m

Yield 12 servings

Number Of Ingredients 29

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 WITH WATERCRESS AND KEFIR



Lentil Croquettes with Watercress and Kefir image

One of many cool things about (super-nutritious) sprouted lentils: They don't need to be cooked first.

Yield 4 Servings

Number Of Ingredients 22

1 cup kefir (cultured milk)
1 1/2 teaspoons honey
1 teaspoon kosher salt
1 teaspoon caraway seeds
1 teaspoon coriander seeds
2 cups (lightly packed) trimmed watercress leaves
1/2 cup low-sodium vegetable broth
1/2 teaspoon kosher salt
1 teaspoon caraway seeds
4 scallions, white and pale-green parts only
1 serrano chile, seeded, chopped
3 garlic cloves, chopped
4 ounces pumpernickel bread, torn into small pieces
2 ounces ricotta
1 cup sprouted lentils
1/4 cup low-sodium vegetable broth
1 tablespoon onion powder
1 teaspoon paprika
1 1/2 teaspoons kosher salt, plus more
Vegetable oil (for frying; about 3 cups)
Pomegranate molasses and watercress leaves (for serving)
A spice mill or a mortar and pestle

Steps:

  • Kefir sauce: Stir kefir, honey, and salt in a small bowl; cover and chill.
  • Toast seeds in a dry small skillet over medium-high, tossing occasionally, until fragrant and coriander seeds start to pop, about 3 minutes. Let cool; finely grind in spice mill.
  • Purée spice mix, watercress, broth, and salt in a blender until smooth. Cover and chill until ready to use.
  • Toast caraway in a dry large skillet over medium-high, tossing, until fragrant, about 30 seconds. Let cool; finely grind in spice mill.
  • Cook scallions in same skillet, turning occasionally, until charred, 5 minutes. Let cool, then coarsely chop. Reserve skillet.
  • Process caraway, scallions, chile, garlic, bread, ricotta, lentils, broth, onion powder, paprika, and 1 1/2 teaspoons salt in a food processor to a paste (some larger pieces of lentils should still be visible). Form into 12 balls.
  • Pour oil into a large heavy skillet to a depth of 1/2" and heat over medium-high until oil bubbles immediately when a pinch of lentil mixture is added. Working in batches if needed, cook croquettes until deep golden brown and crisp, about 2 minutes per side. Drain on paper towels; season with salt.
  • Swirl both sauces in bowls; top with croquettes. Drizzle with pomegranate molasses and finish with watercress.
  • Do ahead: Croquettes can be formed 1 day ahead. Cover and chill. Bring to room temperature before frying.

LENTIL CROQUETTES



Lentil Croquettes image

These would be great for vegetarians to enjoy, with a green salad, at your next BBQ,. Red lentils are used for speed & convenience. Other lentils can be used but they will require soaking & precooking before use. This recipe comes from Classic Vegetarian Recipes, published by Parragon.

Provided by Rhiannon and Matt

Categories     Lentil

Time 1h10m

Yield 8 croquettes, 4 serving(s)

Number Of Ingredients 15

1 1/4 cups split red lentils
1 green capsicum, finely chopped
1 red onion, finely chopped
2 garlic cloves, crushed
1 teaspoon garam masala
1/2 teaspoon chili powder
1 teaspoon ground cumin
2 teaspoons lime juice
2 tablespoons unsalted peanuts, chopped
2 1/2 cups water (600ml)
1 egg, beaten
3 tablespoons plain flour
1 teaspoon turmeric
1 teaspoon chili powder
4 tablespoons vegetable oil

Steps:

  • In a large saucepan add the water & the first 9 ingredients.
  • Bring to the boil, then reduce heat & simmer for 30 minutes or until the liquid has been absorbed, stirring occasionally.
  • Remove from heat & allow to cool slightly.
  • Beat in the egg and season with salt & pepper to taste, then leave to cool completely.
  • With floured hands, form the mixture into 8 oblong shapes (I found this to be the tricky part- shape between cupped hands & transfer from hand to hand).
  • Mix the flour, turmeric & chilli powder together on a small plate, then roll the croquettes in the spiced flour mixture to coat.
  • Heat oil in a large frying pan (skillet) and cook the croquettes, in batches, for 10 mins, turning once, until crisp on both sides and serve.

Nutrition Facts : Calories 424.1, Fat 18.4, SaturatedFat 2.7, Cholesterol 46.5, Sodium 46.4, Carbohydrate 47.2, Fiber 20.2, Sugar 3.3, Protein 19.2

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

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.

LENTIL CROQUETTES



Lentil Croquettes image

Make and share this Lentil Croquettes recipe from Food.com.

Provided by Dimpi

Categories     Lunch/Snacks

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 cup split red lentils, washed
1 green bell pepper, washed, seeded and chopped finely
1 red onion, chopped finely
2 garlic cloves, finely minced
1 teaspoon garam masala
1/2 teaspoon chili powder
1 teaspoon cumin powder
2 teaspoons lemon juice
2 tablespoons peanuts, toasted without salt and coarsely chopped
2 1/2 cups water
1 egg, beaten
3 tablespoons all-purpose flour
1 teaspoon ground turmeric
1 teaspoon chili powder
4 tablespoons peanut oil
salt and pepper, to taste

Steps:

  • Place the first 10 ingredients in a large pan and bring to a boil.
  • Reduce heat and simmer slowly, about 30 minutes until all the liquid has been absorbed (stir occasionally).
  • Note that the above steps can also be done in a pressure cooker if you have one - it's much faster.
  • Remove the mixture from heat and cool slightly.
  • Now beat in the egg and season to taste with salt and pepper.
  • Let the mixture cool completely (I find that the mixture holds its shape better if it has been refrigerated for a couple of hours).
  • Combine the flour, turmeric and chili powder in a small plate.
  • Once lentils are cool, shape the mixture into circles.
  • Roll the croquettes in the above spiced flour mixture to coat well.
  • Heat oil in a skillet and cook the croquettes in batches, turning once until crisp and brown on both sides.
  • Serve immediately with chutney or a crisp salad.
  • Note - it's important for the liquid to be fully absorbed in the lentil mixture so that it can bind well with the help of the egg.

Nutrition Facts : Calories 253.2, Fat 11.9, SaturatedFat 2.1, Cholesterol 35.2, Sodium 24.8, Carbohydrate 26.6, Fiber 11.1, Sugar 2.2, Protein 11

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