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Nutrition Facts
Serving Size 1 (201g) Recipe makes 6 servings
Calories 253
Calories from Fat 107		(42%)
Amount Per Serving		%DV
	Total Fat 11.9g	18%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 5.3g
	Polyunsaturated Fat 3.7g
	Trans Fat 0.0g
Cholesterol 35mg		11%
Sodium 24mg		1%
Potassium 436mg		12%
Total Carbohydrate 26.6g		8%
	Dietary Fiber 11.1g	44%
	Sugars 2.2g
Protein 11.0g		22%
detailed view... how is this calculated?

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Lentil Croquettes

Recipe #121500 | 1½ hours | 40 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Dimpi
May 10, 2005

Yummy!

SERVES 6 -8 (change servings and units)

Ingredients

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

Directions

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.

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Featured Reviews for This Recipe

From: 3vegkids

On Aug 5, 2009

these were quite good! i had to make a couple of minor adjustments, though. the lentils needed quite a bit more liquid- at least half a cup, maybe a cup (i didn't measure). they started to burn in the pot - the liquid was gone, but they were still significantly undercooked. also, they were too flour-y, but that was me, not the recipe (i dredged them too heavily). all in all, they came out really well. i served them with raita, and the more we ate the more we liked them (even our 2 year old!).

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From: zaar junkie

On May 4, 2009

I thought these turned out well. I found that the flour mixture was not nearly enough to coat all the croquettes - I had to triple this amount. I also refrigerated mine overnight and found the mixture still a little hard to handle. Once in the frying pan though, they held together and crisped up nicely. They have a nice subtle indian flavor, and I would make these again. Thanks.

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From: DoktorSanne

On Jan 7, 2008

Great recipe again!! Instead of frying the croquettes I baked them in the oven at 200 degrees Celcius for 20 minutes on one side and 15 on the other. They were crispy and delicious!!1

4 people found this review helpful

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From: love4culinary

On May 11, 2005

THESE ARE AWESOME!!! I've made otherlentil patties/croquettes in the past that I just wasnt very thrilled with. I have one recipe that Ive made of my own with ingredients I just "throw together", but these are fabulous. I actually made two batches, one this way and one with black gram. The ones made per the directions were fabulous, and so were the black gram ones, but I had to cook the black gram much longer and the consistency was just much different in the end after all the water was absorbed. I had to add some bread crumbs to the mixture to get it to hold properly, but they were still fabulous - just quite different The flavors in these are simply yummy! Thank you so much for this recipe! Might I suggest trying to coat them with besan flour on your second try