Lentil Croquettes With Mango Jalapeno Chutney Recipes
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
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