Lentil Croquettes
These mildly spiced lentil croquettes are an ideal light lunch. This is a hearty, wholesome recipe that’s packed with earthy flavors. Plus, They’re vegetarian and gluten free!
These Lentil Croquettes are good source of protein, vitamins, minerals and fiber. It’s an excellent choice for a plant-based finger food, vegetarian meal or served as a side. They’re tender on the inside with a lightly crispy outside. And what about the flavor? you’ll get a delicious nutty-earthy flavor with a blend of spices, cashew, bell pepper, onion and garlic.
INGREDIENTS
For the full ingredients list and measurements, read the recipe card below this page.
Brown lentils: You also can use green or split red lentils.
Vegetables: I used green bell pepper, red onion and garlic
Cashews: or peanuts.
All-purpose gluten free flour: or you also can use quinoa flour, chickpea flour, etc. We use it to help bind the croquettes.
Spices: I use garam masala, chili powder, ground cumin, turmeric, salt and black pepper. This is fairly versatile to what spices you have available.
Lemon: To contrast flavors.
Egg: For a vegan choice, you can replace it by using flax seed egg.
HOW TO MAKE LENTIL CROQUETTES
This recipe is the perfect fuss free dish for when you’re craving something hearty, short on time and with a different twist.
- Cook the lentils with some spices, lemon juice and cashews until tender, then drain and set aside.
- Add egg to the lentils and mix
- Form the croquettes
- Coat with flour
- Air Fry or bake the croquettes
- Serve and enjoy!
HOW TO SERVE
Here are just few ways of how to enjoy this croquettes:
- Served with a crisp salad and a sesame dip or cashew sauce, or a vegan creamy french dip (recipe below)
- Form in patties and enjoy it as a lentil burger
- Add it to a pita with salad
HOW TO COOK THE LENTIL CROQUETTES
Air fryer: Brush them with a little oil and cooking at 360F for 10 minutes flipping half way.
Oven: Preheat at 400F. Place all the croquettes on an aluminum foil lined baking tray and bake for 35-40 minutes – till crispy.
Deep fry: Heat a pan full of oil on the stove, fry the croquettes in the hot oil fro about five minutes making sure to turn halfway so they brown evenly.
RECIPE NOTES
*If you find your lentil mix is still wet, add more flour to thicken the batter.
*If you don’t have garam masala you can make your own mixing 1 1/2 tsp ground coriander, ground cardamom, black pepper, 1 tsp ground cinnamon, 1/2 ground cloves and ground nutmeg.
Vegan Creamy French Dip
All the ingredients and measurements are in the recipe card below:
- Blend all together: soaked cashews, alternative milk, coco aminos, nutritional yeast, salt, black pepper, garlic powder, apple cider, honey, dill until getting a creamy consistency. Transfer to a small bowl and garnish with snipped chives.
OTHER LENTIL RECIPES
Finally, If you try this recipe let us know! Tag a picture #thesunshinekitchen__ on Instagram! I’d love to see your creations!
You also can leave a comment and rate it below this page!
Lentil Croquettes
Ingredients
- 1 cup brown or red lentils
- 1 green bell pepper seeded and finely chopped
- 1 red onion finely chopped
- 2 garlic cloves crushed
- 1 tsp garam masala
- ½ tsp chili powder
- 1 tsp ground cumin
- 2 tsp lemon juice
- 2 tbsp unsalted cashews or peanuts
- 2 cups water
- 1 egg beaten
- 3 tbsp gluten-free all-purpose flour
- 1 tsp ground turmeric
- 1 tsp chili powder
- 4 tbsp olive oil
- salt and pepper to taste
Vegan Creamy French Dip
- ½ cup cashews
- ½ of a fresh lemon
- 3 tbsp unsweetened alternative milk Any you have
- 3 tbsp coco aminos
- 1 tbsp nutritional yeast
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tsp apple cider vinegar
- 1 tsp honey
- 1 tbsp chopped dill fronds
Instructions
- In a pot, saute the bell pepper, onion and garlic in olive oil for 1 minute over medium heat. Then, reduce heat to low and put the lentils, garam masala, chili powder, ground cumin, lemon juice and cashews. Add the water and bring to a boil over high heat, then reduce heat to low and simmer, covered, for 30 minutes, until or the liquid has been absorbed. Drain well, then set aside.
- Once the lentil mixture is cool slightly, beat the egg and season to taste with salt and pepper.
- With floured hands, form the mixture into ovals.
- Combine the flour, turmeric and chili powder on a small plate. Roll the croquettes in the spiced flour mixture to coat thoroughly.
- Brush the croquettes with a little olive oil and cook at 360°F for around 10 minutes or until brown. Turn half way until crisp both sides. Serve with Creamy French Dip or a dip of choice and enjoy!
Vegan Creamy French Dip
- Place all the ingredients in a blender with 2 tsp of water and blend until smooth. Transfer to a small bowl and garnish with snipped chives.