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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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. 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 |
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.
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