Ingredients
225g split red lentils
2 celery sticks, finely chopped
1 onion, finely chopped
1-2 garlic cloves, crushed
600ml water
2 teaspoons garam masala
1 egg beaten
Salt and pepper
2 tablespoons wholewheat flour (to coat)
1 teaspoon paprika
1 teaspoon ground turmeric
4 tablespoons vegetable oil
Method
1. Bring lentils, celery, onion, garlic, water and garam masala to the boil - then simmer gently for 30 minutes or until lentils are tender and have absorbed all the liquid (stirring frequently)
2. Remove from heat, leave to cool for a few minutes then beat in egg and season to taste - turn out on a plate and spread evenly, then chill for 30 minutes to firm mixture
3. With floured hands form mixture into 8 triangular croquette shapes - coat in flour mixed with paprika and turmeric - chill again for 30 minutes
4. Fry in oil for 10 minutes until crisp and golden on both sides - drain and serve hot
Status
A cookery book refugee - liked the look of this one - can be frozen at stage 3.
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