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.
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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.