Black Lentil Tikkis

I cooked up some black lentils the other day to use in a dish, and today I used the remainder to make these tikkis. Patties, croquettes, cutlets, kebabs, tikkis… sometimes I’m not sure what to call them. This time I will go with tikkis.

When they were first cooked the black lentils were seasoned with what might seem like a multitude of herbs and spices, but each was added in very small amounts. They were:

  • marjoram
  • oregano
  • celery seeds
  • paprika
  • bay leaf
  • thyme
  • rosemary
  • chervil
  • sage
  • onion powder
  • garlic powder
  • cayenne
  • powdered mushrooms
  • salt
  • pepper

For the tikki mix I added to the cooked lentils:

  • mashed potato
  • chopped fresh spinach
  • chopped onion
  • puréed roasted poblano peppers
  • a slurry of flax seed meal and water
  • cumin
  • smoked paprika
  • salt
  • bread crumbs

I used an ebelskiver pan to cook the tikkis.

black lentil tikis

black lentil tikis

black lentil tikis

We enjoyed the black lentil tikkis in a salad of spinach, iceberg lettuce, sweet onion and tomatoes.

black lentil tikis

I don’t always have dessert with meals, but today I indulged in homemade black walnut ice cream with a little Carolans® Irish Cream and Kahlúa®.




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