Gastronomixs

Mini lentil croquette

Truffle tapenade and garlic add a rich flavour to this croquette.

Creation by René Staartjes, Rational, Almelo, the Netherlands.

Recipe makes approximately 50 croquettes.

Mini lentil croquette

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Ingredients

100

g

butter

10

g

shallot, finely chopped

1

clove

garlic, finely chopped

120

g

flour

600

ml

vegetable stock

800

g

lentils, cooked

1

tbsp

truffle tapenade

As needed:

 

salt and pepper

As needed:

 

flour

As needed:

 

egg whites

As needed:

 

panko

Preparation method

  • Melt the butter in a suitable pan to make the roux.
  • Gently fry the shallot and garlic in the butter.
  • Add the flour and gently heat until cooked.
  • Add the cold stock in three parts while stirring constantly.
  • Cook this salpicon on low heat.
  • Add the cooked lentils and mix carefully.
  • Season to taste with truffle tapenade, salt, and pepper.
  • Cover the salpicon with plastic film and set aside in the refrigerator to cool down and firm up.
  • Use an ice cream scoop to form perfectly rounded balls.
  • Coat with the flour, egg white, and then panko and then repeat once more.
  • Deep-fry the croquettes at 175°C for a few minutes and then drain on kitchen paper.

Serving suggestions

  • Serve as a snack or amuse-bouche, e.g. together with a chive crème.
  • As a component in an entremets or a main dish, e.g. with pumpkin and chicken components.
  • It makes a fine basis for a vegetarian dish with avocado and sweetcorn components.

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