Tag: croquettes

Red lentil croquettes, the original idea for the holidays – Italian cuisine reinvented by Gordon Ramsay

The red lentil croquettes they are oven-cooked vegetable meatballs perfect for a tasty appetizer or a super protein-rich second course. Enriched with an accompanying sauce made from vegetable yogurt, dill and chives, these red lentil croquettes will literally sell like hot cakes. If you can’t find dill, you can replace it with fennel, but the aromatic herbs in this recipe will really make the difference so we suggest you use them without skimping.

What is the difference between regular lentils and red lentils?

We chose red lentils, small in size and hulled, because they cook faster than other types of lentils and do not require soaking. Their consistency is very tender, they tend to fall apart easily during cooking and for this reason they are also ideal for soups and veloutés.

What properties do red lentils have?

In addition to being an abundant source of protein, these orange legumes contain fiber, phytosterols and B vitamins.

Short on time and few ideas for dinner? This recipe is for you

Difficulty: easy
Time: 40 minutes

Recipe Couscous and eggplant croquettes with spinach sauce – Italian Cuisine

Ingrediants

200 g pre-cooked couscous
150 g spinach
an eggplant
vegetable broth
bread crumbs
lemon
extra virgin olive oil
salt

Duration: 1 h

Level: Easy

Doses: 40-50 pieces 0-50 pieces

For the recipe of couscous and aubergine croquettes with spinach sauce, cut the aubergine into pieces, collect them in a bowl, add salt and cover them flush with warm water; let them rest for 10 minutes, then drain them, rinse them well and dry them on kitchen paper. Finally season them with oil and salt, arrange them on a baking sheet lined with parchment paper and bake at 180 ° C for 15 minutes.
Blend them coarsely with an immersion blender, adding a pinch of salt (if needed), 2 tablespoons of oil and 4 tablespoons of vegetable broth. Wet the couscous with 200 g of hot water and let it rest for 10, then season it with a drizzle of oil and shell it well with a fork. Mix the couscous, the pureed aubergine and 6 tablespoons of breadcrumbs; until a homogeneous mixture is obtained. Shape it into croquettes of about 15-20 g each and brown them in a pan with a veil of oil for a couple of minutes, until golden.
For the spinach sauce: wash the spinach well and blend with 40 g of vegetable broth, the juice
of half a lemon, in a tablespoon of oil and a pinch of salt. Serve the couscous and eggplant croquettes, accompanying them with the spinach sauce.

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Beetroot Croquettes – 's Beetroot Croquettes Recipe – Italian Cuisine

First, soak the bread in a little water and let it soak.
Wash and peel the potatoes, cut them into cubes and cook them for 10 minutes in the microwave (or boil them for about 20 minutes), then let them cool.
Meanwhile, also dice the beets, already cooked.

Put the potatoes and beets together in a bowl and blend them with a blender (alternatively, blend them in a blender).
Then add the squeezed bread, egg, salt and pepper, thyme and parmesan and mix.

With moistened hands, create quenelles of dough, then pass them in breadcrumbs, then proceed with cooking, in hot seed oil, turning them to brown evenly.

The beetroot croquettes are ready, serve hot or lukewarm.