Lentil Croquettes: Makes 8; 183 Cals per serving
225g (8oz) Split red lentils
2 Celery sticks, trimmed and finely chopped
1 Onion, skinned and chopped
1-2 Garlic cloves, skinned and crushed
600ml (1 Pint) Water
10ml (2 tsp) Garam masala
1 Egg, beaten
Salt and freshly ground pepper
30ml (2tbsp) Whole-wheat flour to coat
5ml (1 tsp) Paprika
5ml (1 tsp) Ground turmeric
60ml (4 tbsp)
Vegetable oil
Fresh coriander or parsley and lime wedges to garnish
1) Place the lentils in a large saucepan with the celery, onion, garlic, water and garam masala. Bring to the boil stirring with a wooden spoon to mix.
2) Lower the heat and gently simmer for 30 mins, or until the lentils are tender and have absorbed all the liquid. Stir frequently to stop the lentils from sticking to the bottom of the pan.
3) Remove from heat. Leave to cool for a few minutes, then beat in the egg and season to taste.
4) Turn the mixture onto a board or flat plate and spread out evenly. Leave until cold, and then chill in the fridge for 30 mins until firm.
5) With floured hands, form the mixture into 8 triangular croquette shapes. Coat in the flour mixed with the paprika and turmeric. Chill again for 30 mins.
6) Heat the oil in a large frying pan, add the croquettes and fry over a moderate to high heat for 10 mins, turning once until crisp and golden on both sides.
7) Drain on absorbent kitchen paper and serve hot with a sprinkling of chopped coriander or parsley on top of each and garnish with lime wedges.
Baked Potatoes with Chickpeas: Serves 4; 492 Cals per serving
4 Baking potatoes, each weighing about 275g (10oz)
45ml (3 tbsp) vegetable oil
Salt and freshly ground pepper
1 Medium onion, skinned and roughly chopped
2.5ml (half tsp) Ground coriander
2.5ml (half tsp) Ground cumin
400g (14oz) can, chickpeas drained
60ml (4 tbsp) Chopped fresh parsley
150ml (quarter pint) natural yogurt
Chopped fresh parsley to garnish
1. Scrub the potatoes and dry. Brush them with 15ml of the vegetable oil and sprinkle lightly with salt.
2. Run thin skewers through length of potato to help conduct heat through them. Place them directly on the oven shelves and bake at 200 deg C (400 deg F).
3. Meanwhile heat remaining oil in a large saucepan, add the onion, coriander and cumin and fry for about 4 minutes, stirring occasionally. Add the chickpeas and cook for a further 1-2 minutes, stirring all the time.
4. Half the potatoes and scoop out the flesh, keeping the shells intact. Add the potato flesh to the chickpea mixture with the parsley and yogurt. Mash until smooth; add seasoning to taste.
5. Place the potato shells on a baking sheet and fill with the potato and chickpea mixture. Return to the oven and bake for a further 10-15 minutes. Serve hot sprinkled with chopped parsley.
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