Cauliflower and Black Lentil Croquettes (patties)
This great recipe opened up the door to patties of all kinds for my family and me. Patties are kid friendly food since they dip so easily into ketchup. You can also dress them up as croquettes with adult yogurt dipping sauces for a fun dinner party or appetizer. This is also a great use for leftover black lentils, just skip the first step in the recipe :)
1/2 Cup Black Lentils
1/2 of a Cauliflower or 350 gm frozen cut into florets
2 Tablespoons of whole grain Tehini paste
1 Onion Chopped
1 Sweet Potato shredded
1/4-1/2 Cup whole wheat or whole spelt flour
1 Teaspoon salt
1 Teaspoon cumin
Fresh ground pepper to taste
In a small pot boil 1 1/2 cups of water and the lentils.
Cook on low for about 25 minutes until the lentils are soft.
Preheat the oven to 185 C or 350 F
In one bowl add half of the lentils and half of the cauliflower and purée until well blended.
Add the remaining cauliflower, lentils and sweet potato to the bowl. Then add the tehini, eggs and seasonings
Mix well, then add in the flour slowly until the texture in thick enough to form a patty.
Place baking paper on your baking sheet and drizzle it with olive oil.
Place patties 1 1/2 cm apart on the baking sheet and bake for 20-25 minutes until cooked through.
My take on this recipe was to coat the patties with panko breadcrumbs and sauté in a pan with olive oil.
I have made this recipe with frozen corn kernels instead of lentils and it was a big hit with my kids as well.
This recipe is a great starting place for healthy patty making or as fine diners like to call them, croquettes. This recipe can be your base and experiment with different types of breadcrumbs, bake them, turn them into a mini quiche, whatever excites you. It’s easy!