This is the recipe for gluten free lentil croquettes, full of proteins and vegetarian.
In Italy lentils are eaten on January 1 for luck and money $$$$$$ … … especially.
Now in this southern summer the only solution to eat lentils and not die in the attempt was to make croquettes that we took the new year party.
In Italy lentils are eaten on January 1 for luck and money $$$$$$ … … especially.
Now in this southern summer the only solution to eat lentils and not die in the attempt was to make croquettes that we took the new year party.
Gluten free lentils croquettes
Prep time
Cook time
Total time
Author: Simonetta Nepi
Recipe type: Appetizer
Cuisine: International
Serves: 20 units
Ingredients
- 500 g of lentil (also can be canned)
- 250 g of potatoes
- 1 clove garlic
- 1 scallion
- 2 eggs
- cornmeal Rigjht Ammount
- curry (optional)
- salt and pepper
Instructions
- Chop the garlic and onion in a food processor.
- Rinse and drain lentils, split ⅓ in a bowl and put the others with chopped garlic and onion, add eggs, curry if you want to give a more "Asian" taste, salt and pepper.
- Grind the mixture until a cream.
- Boil the potatoes and mash them.
- Add mashed potatoes to the cream of lentils.
- Add the whole lentils.
- Form with the hands little croquettes and use cornmeal to thicken.
- Flour the croquettes with cornmeal (not overdo with mais flour otherwise the croquettes are as thick as stones ...)
- Put the croquettes in a bakinh sheer with wax pape greased with oil.
- Put in the hot oven and cook 10 minutes per side.
The croquette can be eaten cold or hot.
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