Lentil and Parsnip Croquettes
For 2-3 people.
600g cooked lentils
100g almond flour or otherwise breadcrumbs
1 heaped teaspoon salt
2 heaped teaspoons dried parsley / 1 heaped soup spoon fresh parsley, finely chopped
2 heaped teaspoons marjoram
2 flattened teaspoons of black pepper
1 large clove of garlic, finely chopped
Oil for frying
Plain flour to coat
Mash up the lentils – either with a blender or a fork. Peel the parsnips and steam them (don’t boil them because the extra water will make the croquettes too damp) then mash them as well. Mix everything except the flour and the oil together in a bowl until you have a compact dough. If the dough remains damp, add more almond flour.
Make the croquettes – take individual soup spoon-fulls of dough and mould them into log shapes such as in the picture. Roll them lightly in flour. Deep fry and drain on kitchen paper.
Eat hot or cold 🙂
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