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:
- celery seeds
- bay leaf
- onion powder
- garlic powder
- powdered mushrooms
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
- smoked paprika
- bread crumbs
I used an ebelskiver pan to cook the tikkis.
We enjoyed the black lentil tikkis in a salad of spinach, iceberg lettuce, sweet onion and tomatoes.
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®.