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Easy Lentil and Swiss Cheese Patties https://www.metro.ca/userfiles/image/recipes/croquettes-lentilles-fromage-suisse-6692.jpg PT45M PT30M PT1H15M
In a frying pan, heat the oil on medium and fry the ginger, garlic and onion for 5 minutes, stirring occasionally, until soft and beginning to brown. Add spices and tomato paste. Stir and remove from heat.In a large mixing bowl, combine the lentils, potatoes, fried onion mixture and shredded swiss cheese. Stir in the lemon juice, salt, pepper, hot sauce and parsley. Taste and adjust the seasonings, as needed. Set aside.Make a paste of the flour and water.On a clean work surface, cut each tortilla in half to make a semi-circle. Working with one half at a time, use your finger or the back of a spoon to apply a thin layer of the flour paste around the edge. Pick up one corner of the tortilla half and bring it 2/3 of the way along the edge of the circle. Turn it under and press down to stick the two edges of the tortilla together and create a cone. If your tortillas don't stick together, use some more flour paste.Stuff the cone with 45 to 60 ml (3 to 4 tbsp) of the filling, then press the top edges together to seal, again using more flour paste, if necessary. Repeat until all the filling and tortilla halves are used up.Heat the oil to 350°F (180°C). Deep fry the patties a few at a time for 2 minutes on each side, or until crispy and golden. Remove and drain on paper towels. In a small bowl, combine the yogurt, mint and garlic and serve as a dipping sauce with the patties.
20
3 3 4 2
14 oz (398 mL) can lentils, rinsed and drained 1 large potato, peeled, diced and cooked al dente 1 Tbsp. (15 mL) oil 1 Tbsp. (15 mL) ginger, minced 1 Tbsp. (15 mL) garlic, minced 1 onion 1 tsp. (5 mL) curry powder 1 tsp. (5 mL) cumin 1 tsp. (5 mL) paprika 2 Tbsp. (30 mL) tomato paste 2 1/2 cups (270 g) shredded swiss cheese 1 tsp. (5 mL) freshly squeezed lemon juice salt, pepper to taste hot sauce to taste chopped parsley to taste 2 Tbsp. (30 mL) flour 1/4 cup (60 mL) water 10 25 cm (10") flour tortillas 8 cups (2 L) oil 2 cups (500 mL) plain yogurt 1 cup (250 mL) packed mint leaves, chopped 1 clove garlic, finely chopped
Easy Lentil and Swiss Cheese Patties

Easy Lentil and Swiss Cheese Patties

Rate this recipe
3 Votes
20
servings
0:45
Preparation
0:30
COOKING
1:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 14 oz
    (398 mL)
    can lentils, rinsed and drained
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  • 1
    large potato, peeled, diced and cooked al dente
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  • 1 Tbsp.
    (15 mL)
    oil
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  • 1 Tbsp.
    (15 mL)
    ginger, minced
  • 1 Tbsp.
    (15 mL)
    garlic, minced
  • 1
    onion
  • 1 tsp.
    (5 mL)
    curry powder
  • 1 tsp.
    (5 mL)
    cumin
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  • 1 tsp.
    (5 mL)
    paprika
  • 2 Tbsp.
    (30 mL)
    tomato paste
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  • 2 1/2 cups
    (270 g)
    shredded swiss cheese
  • 1 tsp.
    (5 mL)
    freshly squeezed lemon juice
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  • salt, pepper to taste

  • hot sauce to taste

  • chopped parsley to taste
  • 2 Tbsp.
    (30 mL)
    flour
  • 1/4 cup
    (60 mL)
    water
  • 10
    25 cm (10") flour tortillas
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  • 8 cups
    (2 L)
    oil
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  • 2 cups
    (500 mL)
    plain yogurt
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  • 1 cup
    (250 mL)
    packed mint leaves, chopped
  • 1
    clove garlic, finely chopped
Imprimer ma sélection

Preparation

In a frying pan, heat the oil on medium and fry the ginger, garlic and onion for 5 minutes, stirring occasionally, until soft and beginning to brown. Add spices and tomato paste. Stir and remove from heat.

In a large mixing bowl, combine the lentils, potatoes, fried onion mixture and shredded swiss cheese. Stir in the lemon juice, salt, pepper, hot sauce and parsley. Taste and adjust the seasonings, as needed. Set aside.

Make a paste of the flour and water.

On a clean work surface, cut each tortilla in half to make a semi-circle. Working with one half at a time, use your finger or the back of a spoon to apply a thin layer of the flour paste around the edge. Pick up one corner of the tortilla half and bring it 2/3 of the way along the edge of the circle. Turn it under and press down to stick the two edges of the tortilla together and create a cone. If your tortillas don't stick together, use some more flour paste.

Stuff the cone with 45 to 60 ml (3 to 4 tbsp) of the filling, then press the top edges together to seal, again using more flour paste, if necessary. Repeat until all the filling and tortilla halves are used up.

Heat the oil to 350°F (180°C). Deep fry the patties a few at a time for 2 minutes on each side, or until crispy and golden. Remove and drain on paper towels. In a small bowl, combine the yogurt, mint and garlic and serve as a dipping sauce with the patties.

Source : Saputo

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