Ezogelin Çorbası Bites (Bride's Soup Croquettes)

Ingredients

• 1 cup Red lentils
• 1/4 cup Rice
• 1/4 cup Fine bulgur
• 2 tbsp Tomato paste
• 3 tbsp Olive oil
• 1 tbsp Dried mint
• 1 tsp Red pepper flakes
• 4 cups Vegetable broth
• 2 tbsp Cornstarch
• 2 tbsp Water
• 1 cup Breadcrumbs (dairy-free)
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• as needed Sunflower oil (for frying)

Instructions

1. 1In a large heavy-bottomed pot, combine the 1 cup of red lentils, 1/4 cup of rice, and 1/4 cup of fine bulgur with the 4 cups of vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 25 minutes, or until the lentils, rice, and bulgur are very soft and have absorbed most of the liquid.
2. 2Stir in the 2 tablespoons of tomato paste, 3 tablespoons of olive oil, 1 tablespoon of dried mint, 1 teaspoon of red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined. Cook for 2 more minutes, stirring constantly.
3. 3In a small bowl, whisk together the 2 tablespoons of cornstarch and 2 tablespoons of water until smooth to create a slurry. Pour the slurry into the lentil mixture in the pot. Cook, stirring constantly, for 3-5 minutes, until the mixture has thickened considerably.
4. 4Transfer the thickened lentil mixture to a bowl and spread it out evenly. Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Let it cool completely at room temperature, then chill in the refrigerator for at least 1 hour, or until firm enough to handle.
5. 5Once the mixture is firm, scoop out portions and roll them into small balls or croquette shapes, about 1-inch in diameter. Place the 1 cup of dairy-free breadcrumbs on a plate or shallow dish.
6. 6Roll each shaped croquette in the 1 cup of dairy-free breadcrumbs, ensuring they are fully coated. Press gently to help the breadcrumbs adhere.
7. 7Pour enough sunflower oil into a large, deep skillet to reach a depth of about 1 inch. Heat the sunflower oil over medium-high heat until it reaches 350°F (175°C). Carefully add the breadcrumb-coated croquettes to the hot oil in batches, being careful not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
8. 8Using a slotted spoon or spider strainer, remove the fried croquettes from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve the Ezogelin Çorbası Bites warm.

Related Guides