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Vegan lentil croquettes

Ingredients:

Vegan lentil croquettes

For the 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
  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.

Method:

Vegan lentil croquettes

For the 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
  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.

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