Red Lentil & Quinoa Croquettes
This recipe comes courtesy of Kim Steevens, head chef Vaughan's kitchen events, Devizes. www.vaughanskitchen.co.uk Tel; 01380 530203
400g cooked red lentils
400g cooked Quinoa
2 tablespoons of herbs
2 teaspoons cumin
2 teaspoons smoked paprika
Salt and pepper to taste
Flour (use quinoa flour to make GF)
Egg or milk
Mix everything except crumbs, egg, flour and sesame together and taste, add extra herbs/spices to your tastes if not sticking well add an egg.
Mould into 1" balls or 2" cigars.
Crumb by rolling in flour then dipping in egg/milk and rolling in crumb/sesame mix repeat if not covered enough.
Shallow fry till golden brown or bake with a little oil. 180 celsius
In this picture, Kim has served with pineapple and tomato salsa plus a dollop of greek yogurt.