Lentil and Leek Croquetas with fried padron peppers
Double the tapas, double the fun! We've got some more Spanish cooking for you delicious and crispy Lentil and Leek croquetas in two different styles: herby with oregano, parsley and thyme and a spicier version with Ancho flakes and black pepper. This recipe is plant based and quick to throw together if you need to impress someone at short notice.
To go with these tasty treats we cooked some padron peppers. There’s no tapas as easy is this, just fry some padron peppers in olive oil until charred and blistered then toss with flaky sea salt.
- 400g cooked lentils
- 1 leek
- 1 carrot
- 15 hazelnuts
- ½ tbsp oregano
- ½ tsp thyme
- 1 tsp parsley
- 1 tsp ancho chilli flakes
- ½ tsp ground black pepper
- Olive oil
- 300-500g fresh padron peppers
- Olive oil
- Coarse salt
Method - Croquetas
- Chop the Leek, carrot and hazelnuts into small chunks or slices. Fry in a pan with a bit of olive oil. Preheat oven to 190°C
- Crush the lentils into a paste then add them to the pan, cooking for another minute until combined. Add the oregano and season with salt. Stir well then remove from the heat and allow to cool.
- Once cool enough to handle, shape the mixture into balls or croquettes. Coat with the breadcrumbs.
- Put the croquettes on a baking paper lined oven tray. Spray the croquettes with a little olive oil to ensure browning. Cook until browned for roughly 15 minutes.
- Serve with bread and salad or as a part of a wider tapas spread.
- Wash the peppers under cold water and thoroughly dry them. Do not cut the peppers, leave the stem on for an easy handle when eating.
- Heat the olive oil in the pan over a medium heat. Optionally crush a garlic clove into the oil at this point.
- Once hot, place the whole peppers in the pan. Cook until the skin begins to blister and darken, 2-3 minutes per side. Fry in batches until all are done. Be careful not to crowd the pan.
- Toss the cooked peppers in coarse sea salt and serve.