‘’Traditionally, lentils stand for prosperity and money, since they’re shaped like coins’’.
Here it is: my third eco-friendly post! A recipe for a tasty, vegetarian and nourishing main course: spicy lentil croquettes with carrots and potatoes.
Leftover lentils – from New Year’s Day dinner – a lucky dish here in Italy.
Ingredients for nearly 25 lentil croquettes
Boiled lentils: 1 can
Potatoes (medium size): 2
Celery: 1 stalk
Spice (curry, pepper, sweet marjoram, chive)
Stale bread: as much as will suffice
Sunflower oil (to fry)
How to do it
Wash, peel and cut into little cubes potatoes, leek, carrot and celery. Press cook with nearly 3 glasses of water and a pinch of kitchen salt (for 14 minutes after the buzz).
Crumble the stale bread.
Strain the vegetables, add the lentils and purée all.
Add more or less 5 handfuls of the crumbled bread to thicken.
When the mixture has got cold, add spice, salt the egg and parmesan.
If it’s too sticky, add some more bread.
Mould it into little balls and roll them into the crumbled bread.
Pour plenty of oil in a large frying pan and when it’s hot enough, fry your croquettes until they get golden brown. Dry them with blotting paper and serve hot.
- If you use dried lentils, soak them for 10-12 hours and put them in the pressure cooker with the other vegetables.
- These croquettes may be served as an appetizer too. You can make them smaller and envelope with Tyrol smoked ham slices. But remember: serve them hot always!