Lentil croquettes filled with mozzarella

11 September 2006
Lentil croquettes filled with mozzarella


8oz red lentils
1 onion chopped
Seasoning to taste
4oz mozzarella
Breadcrumbs to coat
1-2 eggs
Flour for handling


Wash and pick over lentils.

Put in saucepan with onion and enough water to cover.

Bring to boil and simmer for about 30 minutes until cooked.

Add more water if necessary stirring to avoid sticking to pan. Season to taste. Cool. Divide into eight portions. Using floured hands flatten slightly and place a baton of cheese on mixture.

Mould into croquettes. Coat lightly in flour dip in beaten egg. Coat in breadcrumbs. Deep fry.

Serve with tomato and basil sauce.

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