Mushroom-Dal Tikkis Baked

Ingredients of Baked Mushroom and Lentils Fritters

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

 

 How to Make Baked Mushroom and Lentils Fritters

Rinse the dal and add to a pan with 1 cup of water.

To the pan add the water and bay leaf. Bring the water to boil, then lower the flame, and let it simmer for 10-12 minutes. The dal needs to become soft but not completely done.

Remove from the heat, drain, and let it cool for a few minutes.

In a food processor, add the cooked dal, mushrooms, oats, and spices. Pulse, until the mixture is semi-coarse.

In a pan saute the onions and garlic.

Add the pulsed mushroom-dal-oats mixture and cook for a few minutes.

Add the red wine (brings out deep flavours), soy sauce, and salt and pepper. Mix to form a consistent mixture.

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

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.

Serve with mayo dip or chutney of your choice.

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