Recipe courtesy of LOBA
Lentil Croquettes
- Level: Intermediate
- Yield: 12 servings
- Total: 3 hr 10 min (includes draining, cooking and cooling times)
- Active: 1 hr 15 min
Ingredients
3 tablespoons extra-virgin olive oil
2 cups chopped onion
1 cup chopped carrot
1 cup chopped celery
1 green bell pepper, chopped
6 cloves garlic, chopped
1 pound lentils, rinsed and drained
Salt
Vegetable oil, for frying
1 egg, beaten
All-purpose flour
Breadcrumbs
Chili powder
Beet Tzatziki, for serving, recipe follows
Guacamole, for serving, recipe follows
Beet Tzatziki:
4 beets
Olive oil, for drizzling
Salt
2 cups plain Greek yogurt
1 cup seeded, diced cucumber
2 tablespoons lemon juice
1 teaspoon white wine vinegar
2 cloves garlic, chopped
Guacamole:
4 avocados
1 teaspoon olive oil
1 lime, juiced
1 jalapeño, seeded and finely chopped
Chopped fresh cilantro
Salt and pepper
Directions
- Heat the olive oil in a large pot over medium heat. Add the onions, carrots, celery, peppers and garlic. Reduce the heat and cook until the vegetables have softened. Add 7 cups water, raise the heat and bring to a boil. Add the lentils and some salt, reduce to medium-low heat and cook until tender, about 20 minutes.
- Drain the lentils well and set aside for 30 minutes to cool. Meanwhile, heat oil in a deep-fryer or a heavy, deep pot to 350 degrees F.
- To assemble the croquettes: Form the lentils into balls and set aside. Beat the egg in a small bowl. In a medium bowl, combine some flour, breadcrumbs and a little chili powder. Dip the lentil balls in the egg and then in the flour mixture. Lower the croquettes into the oil and cook until brown on all sides, about 4 minutes.
- To serve, place 4 1/2 tablespoons of the guacamole in the center of the plate, followed by 4 1/2 teaspoons of the Tzatziki. Place the croquettes atop the sauce and garnish with the cilantro.
Beet Tzatziki:
- Preheat the oven to 375 degrees F.
- Drizzle the beets with olive oil and sprinkle with salt. Roast for about 45 minutes.
- Meanwhile, mix the yogurt, cucumber, lemon juice, vinegar and garlic in a medium bowl.
- Remove the beets from the oven, let cool for 10 minutes and then remove the skins. Add the beets and the yogurt mixture to a blender; blend until smooth and creamy.
Guacamole:
- Scoop the avocado flesh into a low serving bowl and mash with a fork. Add the olive oil, lime juice, jalapeño and some cilantro; stir to combine. Season with salt and pepper.