Lentil Walnut Croquettes
With Creamy Avocado
Cumin Dip
A plateful of temptation best describes these Lentil Walnut Croquettes with Creamy Avocoado Cumin Dip. The flavors in these are simply yummy! It actually tastes a lot like my mother-in-laws meat kebabs, minus the meat, but with all the flavour and taste from good quality spices and ingredients.
They indeed taste ‘meaty’ with the combination of fragrant toasted walnuts, lightly sautéed portabello mushrooms, onions and garlic and hearty lentils which offer a peppery bite. They tasted awesome with the creamy avocado dip, but you could also have them with ketchup or another dip you enjoy. This entire dish, plus the dip are loaded with protein, fiber, healthy fats, vitamins and minerals.
I combined two excellent recipes for lentil walnut burgers (Cara and Angela) and came up with these croquettes. They are delicate and delicious– crunchy on the outside and soft on the inside! This recipe can also be made into larger patties for a beautiful veggie burger or made into a falafel-type wrap. Check out the other girls pictures…they look awesome.
With Creamy Avocado
Cumin Dip
A plateful of temptation best describes these Lentil Walnut Croquettes with Creamy Avocoado Cumin Dip. The flavors in these are simply yummy! It actually tastes a lot like my mother-in-laws meat kebabs, minus the meat, but with all the flavour and taste from good quality spices and ingredients.
They indeed taste ‘meaty’ with the combination of fragrant toasted walnuts, lightly sautéed portabello mushrooms, onions and garlic and hearty lentils which offer a peppery bite. They tasted awesome with the creamy avocado dip, but you could also have them with ketchup or another dip you enjoy. This entire dish, plus the dip are loaded with protein, fiber, healthy fats, vitamins and minerals.
I combined two excellent recipes for lentil walnut burgers (Cara and Angela) and came up with these croquettes. They are delicate and delicious– crunchy on the outside and soft on the inside! This recipe can also be made into larger patties for a beautiful veggie burger or made into a falafel-type wrap. Check out the other girls pictures…they look awesome.
Ingredients:
¾ cup lentils, dry
¾ cup walnuts, roasted
2 portabello mushrooms
2 cups spinach
1 carrot
1 onion
½ cup rolled large flake oats
5 garlic cloves
2 Tbsp apple cider vinegar
1 Tbsp coconut oil
1 tsp garam masala
½ tsp each coriander, cumin and red pepper flakes
1 tsp unrefined sea salt
Ground pepper to taste
1. Place lentils in a pot with a couple cups of water, bring to a boil then simmer for 25 minutes until lentils are soft. Rinse in colander and place in a large bowl. Mash cooked lentils with apple cider vinegar and set aside.
2. While the lentils are cooking toast the walnuts for 10-12 minutes at 350F. Set aside.
3. Chop the onion, carrot, portabello mushrooms, garlic and spinach. Saute the onion in coconut oil until translucent. Next add in the portabello mushrooms and carrot and cook until the mushrooms have browned. Add in the garlic, garam masala, coriander, cumin and red pepper flakes and cook another minute. Lastly add the spinach until just wilted (about 1 min.).
4. Place the toasted walnuts in the food processor and pulse a few times, then add the sautéed mixture and process until minced throughout, but still has texture to it.
5. Combine the mashed lentils, minced vegetables and oats. Salt and pepper to taste. Chill for about 1 hour (will allow it to hold its shape better). Form small patties and cook in pan at medium heat (using olive oil or coconut oil) a few minutes on each side, until warm, crispy, golden and delicious. Makes 6 large croquettes/patties or a bunch of small ones.
¾ cup lentils, dry
¾ cup walnuts, roasted
2 portabello mushrooms
2 cups spinach
1 carrot
1 onion
½ cup rolled large flake oats
5 garlic cloves
2 Tbsp apple cider vinegar
1 Tbsp coconut oil
1 tsp garam masala
½ tsp each coriander, cumin and red pepper flakes
1 tsp unrefined sea salt
Ground pepper to taste
1. Place lentils in a pot with a couple cups of water, bring to a boil then simmer for 25 minutes until lentils are soft. Rinse in colander and place in a large bowl. Mash cooked lentils with apple cider vinegar and set aside.
2. While the lentils are cooking toast the walnuts for 10-12 minutes at 350F. Set aside.
3. Chop the onion, carrot, portabello mushrooms, garlic and spinach. Saute the onion in coconut oil until translucent. Next add in the portabello mushrooms and carrot and cook until the mushrooms have browned. Add in the garlic, garam masala, coriander, cumin and red pepper flakes and cook another minute. Lastly add the spinach until just wilted (about 1 min.).
4. Place the toasted walnuts in the food processor and pulse a few times, then add the sautéed mixture and process until minced throughout, but still has texture to it.
5. Combine the mashed lentils, minced vegetables and oats. Salt and pepper to taste. Chill for about 1 hour (will allow it to hold its shape better). Form small patties and cook in pan at medium heat (using olive oil or coconut oil) a few minutes on each side, until warm, crispy, golden and delicious. Makes 6 large croquettes/patties or a bunch of small ones.
Note: These croquettes are delicate and soft, if you find they aren’t sticking together well enough after they have chilled for an hour then add a few more Tbsp oats or a flax egg (1 Tbsp ground flax + 3 Tbsp water).
Instead of frying you could also bake them until crispy and golden on the outside and heated throughout (bake at 350F for approximately 20 minutes on each side).
If you prefer a chunkier croquette then do not pulse or process mixture as long.
Creamy Avocado Cumin Dip
Ingredients:
(adapted from Gena's recipe)
1 avocado
3 Tbsp fresh lemon juice
2 Tbsp water
1 Tbsp Extra-virgin olive oil
½ tsp cumin
¼ tsp salt
¼ tsp Dijon mustard
1/8 tsp cayenne
2 cloves garlic, finely chopped
Ground black pepper to taste
1. Place avocado, lemon juice, water, cumin, salt, Dijon mustard, cayenne, garlic and pepper in a large bowl and blend with a hand blender until smooth and creamy (you can also do this in food processor). Drizzle in olive oil while mixing it. Makes about 1 cup.
Note: You can add more water, depending on the thickness you prefer. If making this dip into a dressing I would add between ¼ -1/2 cup water.
Ingredients:
(adapted from Gena's recipe)
1 avocado
3 Tbsp fresh lemon juice
2 Tbsp water
1 Tbsp Extra-virgin olive oil
½ tsp cumin
¼ tsp salt
¼ tsp Dijon mustard
1/8 tsp cayenne
2 cloves garlic, finely chopped
Ground black pepper to taste
1. Place avocado, lemon juice, water, cumin, salt, Dijon mustard, cayenne, garlic and pepper in a large bowl and blend with a hand blender until smooth and creamy (you can also do this in food processor). Drizzle in olive oil while mixing it. Makes about 1 cup.
Note: You can add more water, depending on the thickness you prefer. If making this dip into a dressing I would add between ¼ -1/2 cup water.
Whole Food Sneak Peak:
Lentils
Lentils grow in pods that contain one to two lentil seeds. There are dozens of lentil varieties, the most common types are either green or brown, but they also come in black, yellow, red and orange. They can be round, oval or heart-shaped and are small in size – often smaller than the eraser on the tip of a pencil.
The different varieties have slightly differing flavours, however they are all hearty, dense with a nutty flavour. To me they taste a bit peppery.
Lentils and other common beans do not differ significantly in nutritional content. They are a good source of protein, vitamins (ie. folic acid), dietary fiber and minerals, such as zinc, iron and copper. The high fiber content helps lower cholesterol, prevents blood sugar levels from rising rapidly after a meal, helps improve bowel movements and provides satiety. High fiber foods are great additions to your diet if you want to naturally shed a few pounds.
Lentils
Lentils grow in pods that contain one to two lentil seeds. There are dozens of lentil varieties, the most common types are either green or brown, but they also come in black, yellow, red and orange. They can be round, oval or heart-shaped and are small in size – often smaller than the eraser on the tip of a pencil.
The different varieties have slightly differing flavours, however they are all hearty, dense with a nutty flavour. To me they taste a bit peppery.
Lentils and other common beans do not differ significantly in nutritional content. They are a good source of protein, vitamins (ie. folic acid), dietary fiber and minerals, such as zinc, iron and copper. The high fiber content helps lower cholesterol, prevents blood sugar levels from rising rapidly after a meal, helps improve bowel movements and provides satiety. High fiber foods are great additions to your diet if you want to naturally shed a few pounds.
In one cup of lentils there are 16 g of fiber and almost 7 mg of iron.
Unlike beans, lentils don’t contain sulphur, so they don’t produce gas and won’t cause flatulence!!
Lentils are an excellent bean for casseroles, stews, soups and patties.
Enjoy!!!
Lentils would be an excellent addition to any diet.
Unlike beans, lentils don’t contain sulphur, so they don’t produce gas and won’t cause flatulence!!
Lentils are an excellent bean for casseroles, stews, soups and patties.
Enjoy!!!
Lentils would be an excellent addition to any diet.
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