Vegan lentil croquettes
- 1 can of cooked lentils.
- 1 cup of cooked bulgur,
- 1 sweet white onion.
- 2 carrots
- 1 zucchini.
- 2 garlic cloves minced without the midrib.
- 2-3 tablespoons of almond flour.
- 2 tablespoons ground flax seeds or breadcrumbs.
- 2 tablespoons nutritional yeast or parmesan.
- And spices to taste
For the croquettes:
Method
The recipe is from Rosa Arnau (@me_gusta_comer_sano) ME GUSTA EAT SANO website
1. Cook the bulgur and reserve.
2. In a wok or casserole, brown the minced garlic and add the onion, cook for 3-4 minutes.
3. Next, add the carrots and zucchini, both grated. Sauté 4-5 more minutes.
4. Transfer the vegetable stir fry to a bowl and add the lentils, cooked bulgur, almond flour, nutritional yeast, flax seeds and spices.
5. Mix well and lightly crush with the minipimier to form a dough. It does not matter that there are pieces left.
6. Let the dough of your croquettes rest for a minimum of half an hour in the fridge, as it cools it will be easier for you to shape them later.
7. With the help of a spoon, you keep taking dough and shaping your croquettes (see wetting your hands with water so that the dough does not stick).
8. Put them on a tray on parchment paper and bake at 180 degrees for about 25 minutes. You keep on watching and when you see the golden ones, they will be ready.
Tags: Vegan & Gluten Free
