Lentil Croquettes With Mango Jalapeno Chutney - cooking recipe

Ingredients

1 cup red lentil (or green or brown)
1 vegetable bouillon cube
2 bay leaves
splash lemon juice
2 tablespoons breadcrumbs, plus bread crumbs for rolling
2 tablespoons chickpea flour (or flour of choice)
1 dash garlic powder
oil (for frying)
Mango chutney
1 tablespoon oil
2 spring onions (or 1 small regular onion)
1 ripe mango
2 tablespoons vinegar (rice or apple cider)
2 tablespoons sugar
1 -2 jalapeno pepper, de-seeded and sliced
1 dash salt
1 dash pepper
1 pinch cinnamon
1 pinch allspice
1 pinch cardamom
1 pinch coriander powder

Preparation

To make the lentil croquettes:
Put the lentils and 2 cups of water in a pot and bring to a boil.
Add the vegetable bouillon, lemon juice and bay leaves.
Cook the lentils until soft(about 25 minutes-if using green or brown lentils cook about 45 minutes). You may need to add more water. Keep an eye on them so that they do not burn or scorch.
Allow the cooked lentils to cool.
Add the chick pea flour, garlic powder and enough bread crumbs to make the mass stick together.
When it is cool enough to handle, roll a tablespoonful of the lentils to form a log.
Roll the log in dried bread crumbs and set on a plate to await frying.
Continue making all the croquettes until you have used all of the lentils.
To make the mango chutney:
Slice the spring onions in small rings, and saute in a small sauce pan with the oil.
Peel the mango and de-seed. Cut the mango in small pieces and add to the onions.
Add the vinegar, sugar and spices.
De-seed and chop the jalapeno in small pieces.
Add the jalapeno pieces to the cooking mango chutney.
Keep at a low simmer until the liquid has cooked off and it is a well blended mixture.
Season to taste with additional seasonings or slat and pepper.
Fry the lentil croquettes in a pan with a small amount of oil, drain on a paper towel and serve with mango chutney.