Vegan lentil croquettes

Ingredients for 4 servings:

• 200 g lentils, red
• 500 ml water
• 1 tbsp, heaped vegetable stock
• 2 bay leaves
• 1 tbsp lemon juice
• 2 cloves garlic
• 80 g flour or chickpea flour
• 1 pinch(s) of salt and pepper
• 60 g sesame seeds
• Sunflower oil or rapeseed oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

The recipe is enough for about 20 croquettes.

Bring the water, vegetable stock, lemon juice, and bay leaves to a boil. Add the lentils and bring to a boil. Simmer for about 20 minutes, until the mixture is fairly smooth. Strain any excess liquid through a fine sieve. Allow the mixture to cool completely. Season with garlic, pepper, and salt to taste and add the flour. Form the mixture into croquettes. Fill a pan with about 1 cm of oil. Roll the croquettes in sesame seeds and fry in a deep pan until golden brown. The mixture will firm up during frying. If you use too much flour, you’ll end up with dry croquettes. The croquettes can easily be reheated in the pan the next day.