Lentil Croquettes With Mango Jalapeno Chutney

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READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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