Baked Mushroom and Lentils Fritters Recipe

 
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Baked Mushroom and Lentils Fritters
  • Chef: Mridul Karkara
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Winner of the weekly Guilt Free contest makes a batch of mouth watering fritters with the goodness of masoor dal and mushrooms. These lovely fritters are baked, not fried.

Ingredients of Baked Mushroom and Lentils Fritters

  • 1/2 cup masoor daal
  • 1 bay leaf
  • 1/2 cube vegetable bouillon (broth)/water
  • 100 gm white mushrooms
  • 1/4 cup oats
  • Mixed dried herbs and spices (oregano, parsley, thyme, red chilli flakes)
  • 1 small onion (finely chopped)
  • 1-2 garlic cloves (finely chopped)
  • 2 Tbsp red wine
  • 1 tsp soy sauce
  • 1 egg (optional)
  • Salt and pepper to taste

How to Make Baked Mushroom and Lentils Fritters

  • 1.Rinse the daal and add to a pan with 1 cup of water.
  • 2.To the pan add the bouillon and bay leaf. Bring the water to boil, then lower the flame, and let it simmer for 10-12 minutes. The daal needs to become soft but not completely done.
  • 3.Remove from the heat, drain, and let it cool for a few minutes.
  • 4.In a food processor, add the cooked daal, mushrooms, oats, and spices. Pulse, until the mixture is semi-coarse.
  • 5.In a pan saute the onions and garlic.
  • 6.Add the pulsed mushroom-daal-oats mixure and cook for a few minutes.
  • 7.Add the red wine (brings out deep flavours), soy sauce, and salt and pepper. Mix to form a consistent mixture.
  • 8.Now is the turn to make the fritters. Add whisked egg into the mix to help binding while baking. This is optional and vegetarians can bake without the egg
  • 9.Make fritters out of the mixture and bake in full temperature (250 C) in a well pre-heated oven for about 25 - 30 minutes or until the fritters become crisp on the outside.
  • 10.Serve with ranch/mayo dip.
  • 11.Mridul Karkara, winner of the Guilt Free contest: Week 7.
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