Ingredients
-
1
-
1
-
1
-
2
-
1
-
1/2
-
1
-
2
-
2
-
2 1/2
-
-
-
-
-
Directions
Lentil Croquettes,Yummy!,these were quite good! i had to make a couple of minor adjustments, though. the lentils needed quite a bit more liquid- at least half a cup, maybe a cup (i didn’t measure). they started to burn in the pot – the liquid was gone, but they were still significantly undercooked. also, they were too flour-y, but that was me, not the recipe (i dredged them too heavily). all in all, they came out really well. i served them with raita, and the more we ate the more we liked them (even our 2 year old!).,I thought these turned out well. I found that the flour mixture was not nearly enough to coat all the croquettes – I had to triple this amount. I also refrigerated mine overnight and found the mixture still a little hard to handle. Once in the frying pan though, they held together and crisped up nicely. They have a nice subtle indian flavor, and I would make these again. Thanks.
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Steps
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1
Done
|
Place the First 10 Ingredients in a Large Pan and Bring to a Boil. |
|
2
Done
|
Reduce Heat and Simmer Slowly, About 30 Minutes Until All the Liquid Has Been Absorbed (stir Occasionally). |
|
3
Done
|
Note That the Above Steps Can Also Be Done in a Pressure Cooker If You Have One - It's Much Faster. |
|
4
Done
|
Remove the Mixture from Heat and Cool Slightly. |
|
5
Done
|
Now Beat in the Egg and Season to Taste With Salt and Pepper. |
|
6
Done
|
Let the Mixture Cool Completely (i Find That the Mixture Holds Its Shape Better If It Has Been Refrigerated For a Couple of Hours). |
|
7
Done
|
Combine the Flour, Turmeric and Chili Powder in a Small Plate. |
|
8
Done
|
Once Lentils Are Cool, Shape the Mixture Into Circles. |
|
9
Done
|
Roll the Croquettes in the Above Spiced Flour Mixture to Coat Well. |
|
10
Done
|
Heat Oil in a Skillet and Cook the Croquettes in Batches, Turning Once Until Crisp and Brown on Both Sides. |
