I’m still catching up reporting events that occurred last week when I was computer-less and ill equipped to put blog posts together. For one of our meals I had prepared a lentil soup and today I used the leftovers to make croquettes to accompany our midday salad.
Other than a couple of photos I hadn’t documented everything that went into it. It was a basic lentil soup with onions, garlic, celery, carrots, Italian tomatoes etc. It was seasoned with bay leaves, dried ancho chilis (which were removed later), marjoram, oregano, rosemary, thyme etc.
To make the croquettes I soaked up the liquid in the soup by adding flattened red rice (red poha) and bread crumbs. Since the idea was to dry things up I didn’t use fresh egg as a binder but instead mixed powdered egg with the bread crumbs before adding them.
The mixture seemed to still be a little wet but an hour in the refrigerator gave the dry ingredients time to absorb the moisture.
To avoid using a lot of oil I used an aebelskiver pan to cook the croquettes. By using a spoon the oil can be dispensed one drop at a time, much easier to control than pouring out of the bottle.
The lentil mixture was formed into balls and coated with bread crumbs before lightly pressing them into the ebelskiver molds (to make full contact with the heated pan).
We enjoyed the lentil croquettes as part of our “build your own” salads.