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.

• Ready In: 1 hr 10 mins
• Serves: 4
• Yields: 8 croquettes

Ingredients

• 1 1⁄4 cups split red lentils
• 1  green capsicum, finely chopped
• 1  red onion, finely chopped
• 2  garlic cloves, crushed
• 1  teaspoon garam masala
• 1⁄2 teaspoon chili powder
• 1  teaspoon ground cumin
• 2  teaspoons lime juice
• 2  tablespoons unsalted peanuts, chopped
• 2 1⁄2 cups water (600ml)
• 1  egg, beaten

• TO COOK

• 3  tablespoons plain flour
• 1  teaspoon turmeric
• 1  teaspoon chili powder
• 4  tablespoons  vegetable oil

Directions

1. In a large saucepan add the water & the first 9 ingredients.
2. Bring to the boil, then reduce heat & simmer for 30 minutes or until the liquid has been absorbed, stirring occasionally.
3. Remove from heat & allow to cool slightly.
4. Beat in the egg and season with salt & pepper to taste, then leave to cool completely.
5. 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).
6. Mix the flour, turmeric & chilli powder together on a small plate, then roll the croquettes in the spiced flour mixture to coat.
7. 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.