Lentil Croquettes with Tahini Dressing

Lentil Croquettes with Tahini Dressing

1 C dry green lentils, cooked (about 2+ cups when cooked)
1 1/2 C of mashed potatoes (about three medium potatoes)
1/2 C finely diced onion
2 cloves of garlic, finely diced
1/4 C whole wheat flour
1 tsp salt
1/2 tsp pepper
1/2 tsp garam masala
1 egg, beaten

1 C bread crumbs for coating the croquettes
Oil for frying (I used organic expeller pressed canola)

1/2 C tahini
juice from 1 lemon
1/2 tsp garlic paste
1/2 tsp salt (or to taste)
1/4-1/2 C or more of warm water

Cook lentils by boiling in water with a bay leaf, until soft. Drain, discard bay leaf, and add to a large bowl.

Peel and dice potatoes and boil in salted water (if you don't have leftover mashed potatoes) until cooked. Drain and add to the bowl with the lentils.

Add the remaining croquette ingredients and mash with a potato masher. Mix well until all the ingredients are combined.

Pour your breadcrumbs into a pie dish or onto a plate. Form small patties, about two inches wide and 3/4 in thick. Sprinkle with bread crumbs, over the dish, lightly coating the croquette. In a large fry pan, heat the oil over medium heat. Carefully place the croquettes in the heated oil and fry on each side until golden brown. I made five croquettes at a time, while each batch was cooking, I prepared the next five. Remove from pan and place on paper towels to absorb excess oil. (At this point, the croquettes can be refrigerated or frozen for a later time. Bake at 350 degrees until heated)

In a small bowl, combine the ingredients for the dressing. The tahini will get very thick at first. Gradually add the water in small amounts until the dressing is the consistency that you prefer. Taste to see if you need more salt. I use Soom Tahini.

Veggie Latkes

I like to add veggies to my latkes so I don't feel as guilty for eating fried potatoes. Today I added carrots, kale and red onions. One of my favorites is spinach and feta cheese, which I'll probably post here eventually. Zucchini also works very well. But the traditional latkes with applesauce are just as delicious! I usually make them for breakfast with an over easy egg on top. If you'd like to make them gluten free, try garbanzo flour. It adds a nice flavor.

Veggie Latkes

4 Russet Potatoes, peeled and grated

1 lg Carrot, grated

3 Kale leaves, remove stalks, roll then finely slice

1/2 Red Onion, finely diced

2 TBS flour

1 Egg, beaten (optional)

Salt and Pepper

Oil for frying (I used organic expeller pressed canola)

Combine potatoes and vegetables in a large bowl. Season with sea salt and pepper, add egg if you are using one. Add flour and coat well. 

In a large frying pan, add oil until the bottom of the pan is covered. Heat over medium flame until you drop in one shred of potato and it sizzles. Using a fork, spoon or your hands, drop small amounts of mixture into the oil. I use a fork to shape and lightly pat down into a small disc shape. Fry until golden brown then carefully turn over and brown the other side. Drain on paper towels. You can keep them warm in a 250 degree oven until you're ready to serve.

NOTES: The drier the potatoes, the better the latkes. Red potatoes have too much moisture and will make your latkes soft.