Best Lentil Croquettes Recipes

LENTIL CROQUETTES

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

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.

LENTIL CROQUETTES

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.

LENTIL CROQUETTES WITH WATERCRESS AND KEFIR

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 WITH MANGO JALAPENO CHUTNEY

Steps:

• To make the lentil croquettes:.
• Put the lentils and 2 cups of water in a pot and bring to a boil.
• Add the vegetable bouillon, lemon juice and bay leaves.
• Cook the lentils until soft(about 25 minutes-if using green or brown lentils cook about 45 minutes). You may need to add more water. Keep an eye on them so that they do not burn or scorch.
• Allow the cooked lentils to cool.
• Add the chick pea flour, garlic powder and enough bread crumbs to make the mass stick together.
• When it is cool enough to handle, roll a tablespoonful of the lentils to form a log.
• Roll the log in dried bread crumbs and set on a plate to await frying.
• Continue making all the croquettes until you have used all of the lentils.
• To make the mango chutney:.
• Slice the spring onions in small rings, and saute in a small sauce pan with the oil.
• Peel the mango and de-seed. Cut the mango in small pieces and add to the onions.
• Add the vinegar, sugar and spices.
• De-seed and chop the jalapeno in small pieces.
• Add the jalapeno pieces to the cooking mango chutney.
• Keep at a low simmer until the liquid has cooked off and it is a well blended mixture.
• Season to taste with additional seasonings or slat and pepper.
• Fry the lentil croquettes in a pan with a small amount of oil, drain on a paper towel and serve with mango chutney.