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.
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 | 15 ml | truffle tapenade |
| — | salt and pepper | |
| — | flour (for coating) | |
| — | egg whites | |
| — | panko |
Instructions
- 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.