Lentil Croquettes

Total Time: 1 hr 30 mins Preparation Time: 40 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 cup split red lentils, washed
• 1 green bell pepper, washed, seeded and chopped finely
• 1 red onion, chopped finely
• 2 garlic cloves, finely minced
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder
• 1 teaspoon cumin powder
• 2 teaspoons lemon juice
• 2 tablespoons peanuts, toasted without salt and coarsely chopped
• 2 1/2 cups water
• 1 egg, beaten
• 3 tablespoons all-purpose flour
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• 4 tablespoons peanut oil
• salt and pepper, to taste

Recipe

• 1 place the first 10 ingredients in a large pan and bring to a boil.
• 2 reduce heat and simmer slowly, about 30 minutes until all the liquid has been absorbed (stir occasionally).
• 3 note that the above steps can also be done in a pressure cooker if you have one - it's much faster.
• 4 remove the mixture from heat and cool slightly.
• 5 now beat in the egg and season to taste with salt and pepper.
• 6 let the mixture cool completely (i find that the mixture holds its shape better if it has been refrigerated for a couple of hours).
• 7 combine the flour, turmeric and chili powder in a small plate.
• 8 once lentils are cool, shape the mixture into circles.
• 9 roll the croquettes in the above spiced flour mixture to coat well.
• 10 heat oil in a skillet and cook the croquettes in batches, turning once until crisp and brown on both sides.
• 11 serve immediately with chutney or a crisp salad.
• 12 note - it's important for the liquid to be fully absorbed in the lentil mixture so that it can bind well with the help of the egg.