© 2018 Bath Farm Girls - Website by 

Corston Fields Farm Partnership

Corston Fields Farm

Corston

Bath

B&NE Somerset

BA2 9EZ

emily@bathfarmgirls.com

Tel: +447933832523

  • Instagram - Grey Circle
  • Facebook - Grey Circle
  • Twitter - Grey Circle
Red Lentil & Quinoa Croquettes

 

This recipe comes courtesy of Kim Steevens, head chef Vaughan's kitchen events, Devizes. www.vaughanskitchen.co.uk Tel; 01380 530203

 

Ingredients

 

400g cooked red lentils

400g cooked Quinoa

2 tablespoons of herbs

2 teaspoons cumin

2 teaspoons smoked paprika

Salt and pepper to taste

 

Bread Crumbs;

Flour (use quinoa flour to make GF)

Egg or milk

Sesame seeds

 

Method

 

Mix everything except crumbs, egg, flour and sesame together and taste, add extra herbs/spices to your tastes if not sticking well add an egg.

Mould into 1" balls or 2" cigars.

Crumb by rolling in flour then dipping in egg/milk and rolling in crumb/sesame mix repeat if not covered enough. 

Shallow fry till golden brown or bake with a little oil. 180 celsius

In this picture, Kim has served with pineapple and tomato salsa plus a dollop of greek yogurt.