Wednesday, April 1

Lentil and Onion Croquettes

The Vegetarian Table: America by Deborah Madison
Cookbook 14 Recipe 2 (Total 31)

I made this yesterday but became too involved in preparing taxes in the evening to post it. As we get older we need to be on the alert - we might turn into our parents. Two croquette recipes in 2 months...I might be turning into my mother...

Did I like it? The were excellent and surprisingly creamy for not being a cream/milk sauce based croquette. Four was enough to sit like a lead balloon in my stomach - I recommend one or two as an appetizer to a light supper or lunch.

Heat 1 tsp butter and 1 tsp olive oil in a pan and add one chopped onion. Cover and cook over low heat for 20 minutes. Uncover and cook until caramelized - about 10 more minutes. Set aside.

Meanwhile, in another pot place 1/4 cup finely chopped carrot and celery along with 1/2 cup of green lentils. Add water to cover by 2 inches, bring to a boil, then simmer for 20 minutes. Drain and then puree slightly, leaving some texture.

Add lentil mixture and onion together with 1/2 cup bread crumbs, salt and pepper to taste. Then add 1/2 a beaten egg. Place in refrigerator to cool completely.

After cool - form into 8 - 3 inch by 1 inch logs and roll in bread crumbs to coat.

Add 1/8 inch oil to a pan and heat until a bread crumb browns quickly. Fry for 5 minutes or until a dark brown.

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