Last updated on December 2nd, 2011
LENTIL CROQUETTES came to me entirely by accident, when a pot of lentils boiled over on my stove. The little beans were still good, but they were too disintegrated for soup. So I simply mashed them with eggs, flour, and seasonings, and then fried them by the spoonful in hot oil. Voila…a new appetizer was born! These croquettes are crispy outside, creamy inside, and packed with nutrition. Give them a try — I guarantee you’ll like them.
Lentil Croquettes
Ingredients for 40-50 appetizers
1 bag (16 oz) hulled and split red lentils
1 quart water
1 medium onion, finely diced
2 eggs, beaten
1/2 tsp salt
1/2 tsp pepper
1/2 cup self-rising flour (or whisk together 1/2 cup all purpose flour with 1/4 tsp each of baking powder and baking soda)
Special Equipment — a heavy-bottomed saucepan that will hold at least 2 quarts; a skillet; a wooden spoon (or potato masher); a baking sheet lined with paper towels
The lentils — Bring lentils and water to a hard boil in the saucepan; cover and simmer for 10-20 minutes, or until all water is absorbed, and the lentils are soft enough to mash. Then pour the lentils into a large bowl and mash them with a wooden spoon. Let cool for 10 minutes or so.
The croquette batter – Thoroughly stir into the lentils the beaten eggs, followed by the flour. Then add remaining ingredients, and mix well.
Frying the croquettes – In the skillet, heat 1/2 inch of vegetable oil to 350F. Working in batches, gently drop spoonfuls of batter into the oil. Fry until the bottom of each croquette turns a rich, golden brown (about one minute). Then flip them over, and brown the other side. Transfer finished croquettes to a baking sheet lined with paper towels.
Taste a croquette before frying the next batch. Does it need more salt? Perhaps a hit of cumin? Add what whatever additional flavorings you like to the batter.
If you’d like to make these croquettes the day before a party, fear not. Let them cool after frying, and then refrigerate in a zip-lock bag. Reheat on a parchment lined baking sheet for 15 minutes at 400F. I’ve tested this — it works.
As for a dipping sauce, consider a mild salsa, like this one. A creamy salad dressing, like “Catalina” or “Thousand Island” would be delicious, too.
Think you’ll give these croquettes a whirl? Let me know, in the comments field below.
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Sheila says
Well, if they are HALF as good as they look and sound, I will definitely make them!
Katreader says
Hmmm-I believe I have to try this. Thanks for explaining how to make self rising flour too-I rarely have that on hand and would hate to buy it just to make a few croquettes! I also love the fact that they can be reheated as well…not that I have any parties, but good to know for reference!
Kevin Lee Jacobs says
Sheila – I can tell you the croquettes are TWICE as good as they look and sound!
Katreader – I made a party around these croquettes last night, by eating enough for 10 people! Honestly, they were delicious for dinner, along with a green salad.
Gregory says
Great, easy recipe, Kevin. Crispy outside, tender inside — my favorite kind of snack food!
Kevin Lee Jacobs says
Gregory – Mine too — but this one is good for you!
naturegirl says
I'm always looking for some new vegetarian recipes, and this one looks and sounds good. I also have a fondness for fried foods, so there are two reasons to like this. I would use the croquettes as a protein source and add rice, and a vegetable or two (or a salad) to make a complete meal.
Kevin Lee Jacobs says
naturegirl – you are right, these would make a marvelous main course along with veggies and/or a salad.
I too love crispy, fried food. These croquettes satisfied my crunchy-craving. I feel no guilt consuming them.
As it was, I ate 20 (or was it 25?) croquettes as a complete meal the evening I made them. Again, no guilt, and no side-effects the following day, either!
Now, if you make them, my advice is to use the red lentils. I've since tried making them with brown lentils, which took far longer to boil to the point where they could be easily mashed. I'll correct the ingredients up top to reflect this.
Cary says
Kevin, this sounds like fun. My store has brown lentils and pink lentils. Would the pink looking ones be your red lentils? Cannot wait to try~! Thanks for sharing this great idea.
Kevin Lee Jacobs says
Cary – it's the pink lentils. Most sellers call them “red” lentils for some reason.
I've just made a batch of croquettes today — they are out-of-this-world delicious. (Unfortunately I keep “testing” them as they come out of the pan.)