LENTIL CROQUETTES
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
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
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
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
LENTIL CAKES (PATTIES)
These wonderful patties have undergone several transformations since I first tried them. I have used different soup mixes to season them, and added chopped nuts for texture. They are tasty with a tomato sauce topping or baked in a mushroom sauce for a fancy dinner. I like them best fixed up like a hamburger with lettuce, tomato, cheese, mayo, ketchup and alfalfa sprouts on a bun or good home-made bread!
Provided by SUSANNE C. SWISHER
Categories Main Dish Recipes Burger Recipes Veggie
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Place lentils and water in a saucepan, and bring to a boil. Cover, reduce heat to low, and simmer until tender, about 30 minutes. Drain.
- In a large bowl, mix together the cooked lentils, milk, wheat and barley cereal, eggs and walnuts. Season with onion soup mix and poultry seasoning. Mix well using your hands, as the mixture will be very thick. Let stand for 30 minutes, or refrigerate overnight.
- Heat oil in a large skillet over medium heat. Use an ice cream scoop to portion out balls of the lentil mixture. Drop the scoops into bread crumbs, and coat while flattening into patties. Fry burgers in the hot skillet until nicely browned on both sides, about 5 minutes per side, depending on the thickness of the patties.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 37.8 g, Cholesterol 47.3 mg, Fat 11.1 g, Fiber 7.4 g, Protein 12.3 g, SaturatedFat 1.7 g, Sodium 682.8 mg, Sugar 4.5 g
LENTIL CROQUETTES
Provided by Crescent Dragonwagon
Categories Bake Thanksgiving Vegetarian Lentil Fall
Yield Makes about 20 small croquettes, serves 4 or 5
Number Of Ingredients 23
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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