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Ingredients
- 200g red lentils
- 450ml water
- 5 tbsp vegetable oil
- 1 onion, diced
- 2 garlic cloves, minced
- 120g Cheddar cheese, grated
- 2 tbsp chopped parsley
- Salt and pepper
- 2 eggs, beaten
- 200g breadcrumbs
- For the lentils: Rinse the red lentils thoroughly under cold water. In a saucepan, bring 400ml of water to a boil. Add the rinsed lentils and reduce the heat to a simmer. Cook for about 15-20 minutes, or until the lentils are tender and have absorbed the water. Drain any excess water if necessary and let them cool down.
- For the croquettes: In a separate pan, heat one tablespoon of vegetable oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant. In a mixing bowl, combine the cooled cooked lentils, sautéed onion and garlic, grated Cheddar cheese, chopped parsley, salt and pepper. Mix well until all the ingredients are evenly distributed.
- Take a portion of the lentil mixture and shape into croquettes (cylindrical or oval shapes). In a shallow dish, beat the eggs. Place the breadcrumbs in another shallow dish. Dip each croquette first into the beaten egg and then roll it in the breadcrumbs, pressing gently to allow the breadcrumbs to adhere.
- In a frying pan, heat the remaining vegetable oil over medium heat. Once hot, add the croquettes in batches and fry until they are golden brown and crispy on all sides. This should take about four minutes per side. Remove and place them on a plate lined with paper towels to absorb excess oil.
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