Containing a blend of aromatic spices, these baked croquettes are a delicious, nutritious, and low carbon replacement to meat or cheese-based varieties.Serves 4
- 1 cup red lentils
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 tablespoon coriander seed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 3-4 scallions, diced (reserve 2 tablespoons of diced green ends for garnish)
- 2 ounce bread crumbs (about 2 slices of whole wheat bread, toasted until brown and crumbled)
- 1/4 cup all-purpose flour
- 3 tablespoons sesame seeds
- 2-3 tablespoons olive oil
- 1 lemon
- Sliced avocado or tahini sauce (optional)
- Heat 2 cups water, lentils, and bay leaf until boiling. Reduce heat to medium-low and simmer 20 minutes, stirring frequently. Remove from heat and cool for 10 minutes.
- Preheat oven to 400 degrees F.
- Drain the lentils and remove bay leaf. Mash the lentils, cumin, coriander, garlic powder, salt, white pepper, scallions, and bread crumbs together until a thick paste is formed.
- Blend together flour and sesame seeds on a large plate. Form a ball from 2 tablespoons of lentil batter, flatten, lightly coat in flour mixture, place on baking sheet, and brush each side of croquette with olive oil. Continue with remaining batter.
- Bake croquettes for 20-25 minutes or until golden brown on each side, turning flipping the croquettes halfway through. Serve warm with a squeeze of lemon juice and sliced avocado or tahini sauce.