Lentil Croquettes With Watercress And Kefir Recipes

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onions, carrots, celery, peppers and garlic. Reduce the heat and cook until the vegetables have softened. Add 7 cups water, raise the heat and bring to a boil. Add the lentils and some salt, reduce to medium-low heat and cook until tender, about 20 minutes.
• Drain the lentils well and set aside for 30 minutes to cool. Meanwhile, heat oil in a deep-fryer or a heavy, deep pot to 350 degrees F.
• To assemble the croquettes: Form the lentils into balls and set aside. Beat the egg in a small bowl. In a medium bowl, combine some flour, breadcrumbs and a little chili powder. Dip the lentil balls in the egg and then in the flour mixture. Lower the croquettes into the oil and cook until brown on all sides, about 4 minutes.
• To serve, place 4 1/2 tablespoons of the guacamole in the center of the plate, followed by 4 1/2 teaspoons of the Tzatziki. Place the croquettes atop the sauce and garnish with the cilantro.
• Preheat the oven to 375 degrees F.
• Drizzle the beets with olive oil and sprinkle with salt. Roast for about 45 minutes.
• Meanwhile, mix the yogurt, cucumber, lemon juice, vinegar and garlic in a medium bowl.
• Remove the beets from the oven, let cool for 10 minutes and then remove the skins. Add the beets and the yogurt mixture to a blender; blend until smooth and creamy.
• Scoop the avocado flesh into a low serving bowl and mash with a fork. Add the olive oil, lime juice, jalapeño and some cilantro; stir to combine. Season with salt and pepper.

Steps:

• 1. Combine the lentils, water, and bay leaves in a medium pot. Bring to a boil, turn down to a simmer, and cook, half-covered, until tender, 35 to 45 minutes. Cool, then drain off any excess liquid and set aside.
• 2. When ready to complete the croquette batter, combine the lentils with all the other batter ingredients in a food processor. Buzz until the garlic is pureed and a soft, somewhat goopy paste is formed. Let the batter rest, covered and refrigerated, for at least 4 hours, or up to 2 days.
• 3. When ready to bake the croquettes, preheat the oven to 400°F. Set up a breading station: Combine the breadcrumbs and cornflake crumbs in a bowl. In a second bowl, make a seasoned flour by combining the flour, nutritional yeast, paprika, sage, salt and black pepper, thyme, and olive oil and tossing together well. In a third bowl, beat the egg, if using, with a tablespoon of water. Place the bowl of croquette mixture next to all this, along with a nonstick baking sheet or one that has been sprayed with cooking spray.
• 4. Using 2 large spoons, form a slightly flattened fat oval 3 to 4 inches long and 1/2 inch thick. Drop it into the seasoned flour. Sprinkle the top of the oval of batter with more flour and lift it out of the flour with your fingers. Dip the batter oval into the egg, which will coat it, though it will resist in spots. Drop the egg-coated ball into the crumbs, and, with your fingers, roll it around. When coated with this second jacket of crumbs, place on the baking sheet. Repeat with the rest of the batter.
• 5. Spray the crumbed croquettes very lightly with olive oil (if you have some in a spray bottle) or cooking spray. Bake for 15 to 20 minutes, turn very gently using a thin-bladed spatula, and bake for another 10 to 12 minutes. The crumb coating should be crisping up nicely; if it's not, run the croquettes under the broiler for a few moments.
• 6. Serve hot, as soon as possible, with a sauce such as Mushroom-Miso-Mustard Gravy . Leftovers can be served in buns, with all the fixings.

Steps:

• Kefir sauce: Stir kefir, honey, and salt in a small bowl; cover and chill.
• Toast seeds in a dry small skillet over medium-high, tossing occasionally, until fragrant and coriander seeds start to pop, about 3 minutes. Let cool; finely grind in spice mill.
• Purée spice mix, watercress, broth, and salt in a blender until smooth. Cover and chill until ready to use.
• Toast caraway in a dry large skillet over medium-high, tossing, until fragrant, about 30 seconds. Let cool; finely grind in spice mill.
• Cook scallions in same skillet, turning occasionally, until charred, 5 minutes. Let cool, then coarsely chop. Reserve skillet.
• Process caraway, scallions, chile, garlic, bread, ricotta, lentils, broth, onion powder, paprika, and 1 1/2 teaspoons salt in a food processor to a paste (some larger pieces of lentils should still be visible). Form into 12 balls.
• Pour oil into a large heavy skillet to a depth of 1/2" and heat over medium-high until oil bubbles immediately when a pinch of lentil mixture is added. Working in batches if needed, cook croquettes until deep golden brown and crisp, about 2 minutes per side. Drain on paper towels; season with salt.
• Swirl both sauces in bowls; top with croquettes. Drizzle with pomegranate molasses and finish with watercress.
• Do ahead: Croquettes can be formed 1 day ahead. Cover and chill. Bring to room temperature before frying.