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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Sherdez Williams
[email protected]I would highly recommend this recipe to anyone who loves lentils or is looking for a new and delicious way to cook them.
Johren Eliea
[email protected]These croquettes are a great appetizer or snack. They are also a great way to use up leftover lentils.
Rizza Supera
[email protected]I made these croquettes with my family, and we had a lot of fun. It was a great way to spend time together and make a delicious meal.
Viduranga Sandaras
[email protected]These croquettes are a great way to get your kids to eat lentils. My kids loved them!
Camila Meraz
[email protected]I was looking for a healthy and tasty croquette recipe, and this one fit the bill perfectly. The lentils add a nice protein boost, and the spices give them a delicious flavor.
zainab alkateeb
[email protected]I love the way these croquettes taste. They are so flavorful and satisfying.
Tyson Evans
[email protected]These croquettes are delicious! I will definitely be making them again.
Faisal Haraj
[email protected]I made these croquettes for a party, and they were a big hit. Everyone loved them!
Gm Afridi
[email protected]These croquettes are a great way to use up leftover lentils. I had some lentils that I had cooked earlier in the week, and I was looking for a way to use them up. These croquettes were the perfect solution.
Nasir magsi Nasir magsi
[email protected]I was pleasantly surprised by how easy these croquettes were to make. I had never worked with lentils before, but the recipe was very clear and easy to follow.
Gobinda prasad chaudhary
[email protected]These lentil croquettes were a hit! They were crispy on the outside and soft and flavorful on the inside. I loved the combination of lentils, spices, and herbs.