Preparation: 90 mins
Cooking: 50 mins
Servings for: 4 people
| Lactose free | Vegan |
Tasty recipe for lentil and mushroom croquettes.
- 250 g of lentils
- 200 g of champignon mushrooms
- 500ml of water
- 2 tablespoons of vinegar
- 2 tablespoons of Fonte Torre extra virgin olive oil
- 2 medium onions
- 2 cloves of garlic
- 5 tablespoons of chopped walnut kernels
- 2-3 tablespoons of breadcrumbs
- 1 teaspoon of salt
Preparation Lentil croquettes
First, put the lentils in a saucepan covered with water and bring to the boil (if you have previously soaked them, they will cook more quickly).
Lower the heat and let it simmer partially covering the pan.
In the meantime, finely chop the onions and garlic and brown them in the oil. Add the cleaned and chopped mushrooms and cook for 5 minutes, then lower the heat and cook for another 15 minutes, until the vegetables are tender. When the lentils are also almost undone (it takes 30-40 minutes, depending on the variety), add them to the vinegar and a little salt and mash them well to turn them into a puree.
At this point add the vegetables to the lentils and walnuts, adding part of the breadcrumbs. You will want to obtain a consistency similar to that of hamburgers, so add more breadcrumbs if it seems necessary. Season with salt and place the mixture in the refrigerator for at least an hour.
With this nutritious "mixture" of legumes, dried fruit and vegetables, you can form balls or hamburgers, which you will fry or brown in a pan with extra virgin olive oil.
If you don't use the dough right away, you can store it in the refrigerator for a few days.
If desired, it is even possible to freeze the ready-made croquettes, after having wrapped them individually in plastic wrap. They are excellent and your children will compliment you!