In her low budget Vegan Cuisine book, Marie Laforêt offers a recipe for lentil croquettes with herbs that have an excellent nutritional quality / gluttony / price ratio. They will also be perfect to accompany your dishes.
Ingredients for 15 to 20 croquettes
-200 g of lentils of your choice (unshelled)
– small onion
-cloves of garlic
-cuil. chopped parsley (fresh or frozen)
-1 tsp. chopped mint (fresh or frozen)
-cuil. chopped cilantro (fresh or frozen)
-cuil. wheat flour of your choice
-oil for frying
The day before, place the lentils in a bowl filled with cold water. Leave to soak for at least 12 hours. The next day, drain and rinse. Place them in the bowl of a food processor with the S-blade and add the rest of the ingredients.
Take time to mix well and mix regularly if necessary to form a homogeneous paste without unmixed lentils. Season with salt and pepper to taste. Heat 4 cm of oil in a small saucepan.
Test the temperature by placing a small piece on it paste. Do not hesitate to adjust the temperature in progress cooking If the croquettes are browning too much, their crust should be golden brown and the texture crispy-melting like falafels, with a warm heart.
Take the equivalent of 1 tablespoon of the dough and form a ball. Fry the croquettes three by three by rolling them with a skimmer. Once nicely browned, drain them with the skimmer and Place them on a dish lined with paper towels to remove excess oil. Enjoy hot, warm or cold with a fresh, spicy sauce or a tahini sauce.