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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Malik Baba
[email protected]I'm always looking for new ways to use lentils, and these croquettes are a great option. They're easy to make and they're packed with flavor.
Ollor benson
[email protected]These lentil croquettes were amazing! I loved the crispy outer layer and the soft, flavorful interior. I will definitely be making these again and again.
Matthew Romo
[email protected]These were a bit too spicy for my taste, but I still enjoyed them. I think next time I'll use less cayenne pepper.
Abdulmanan Ilyaskhan
[email protected]I'm not a huge fan of lentils, but these croquettes were actually really good! The flavors were well-balanced and the texture was perfect. I'll definitely be making these again.
ogunwole peter
[email protected]These were good, but I think I would have liked them better if I had used a different type of lentil. The brown lentils I used were a little too mushy for my taste.
Abdallah Abubakar
[email protected]Meh.
Krisztina Pósa
[email protected]I'm always looking for new and exciting vegetarian recipes, and these lentil croquettes definitely fit the bill. They were flavorful, filling, and easy to make. I'll be adding them to my regular rotation of meals.
Namuli Peggie
[email protected]These were really easy to make and they turned out great! I served them with a side of tzatziki sauce and they were a hit with my family.
Jiko Hossain
[email protected]I wasn't sure how I'd like these at first, but I was pleasantly surprised at how much I enjoyed them. The lentils added a nice earthy flavor and the spices gave them a bit of a kick. I'll definitely be making these again.
Chris Myers
[email protected]These lentil croquettes were absolutely delicious! The flavors were perfectly balanced and the texture was crispy on the outside and soft and flavorful on the inside. I will definitely be making these again.