Hi my name is Maria Bortolotto and I love to cook, garden, travel and create. When it’s cold outside that’s my favorite thing, cooking feeds the soul as does gardening. The world as we know it, is changing and what better way to find peace and quiet than immersing yourself in nature. At the cabin it’s magical, the shifting seasons, the storms rolling past what better way to revive yourself than that.
At the cabin you have everything you need to create great meals, if that’s your thing. Coming from a hospitality background I made sure my kitchen was fully stocked with the utensils I needed. Whether a lunch for 2 or a gathering of 10 or more, the kitchen is prepared.
Like cooking, gardening is also a passion, every tree at the Cabin was planted by myself and Don, such a great feeling to have created this space, it has given us much enjoyment and now I hope that people can enjoy The cabin as much as we have. If you like to forage then this garden is for you, you will find lots of herbs, garlic, fruits and other goodies in the garden, its a cooks paradise.
So todays quick and easy recipe, takes around 2 hours to prepare. I added to mine cubed prosciutto, fry off and add when mixing the potato and peas mixture. Buon appetito!
Potato, pea and lentil croquettes
INGREDIENTS
700g potatoes skin on, cooked
2 cups green lentils, cooked
1 cup cooked peas
2 tbsp curry powder
1 tbsp garam masala
Optional cubed prosciutto
2 cups of grated cheddar cheese
2 tbls butter
salt and pepper
1 cup of Semolina
1 cup fresh breadcrumbs
INSTRUCTIONS
Preferably cook the potatoes the day before storing in the fridge.
Cooking the lentils, wash thoroughly place in a fry pan, covering with water, bring to the boil and simmer, 30 mins or until cooked. Keep adding water as required, then for the last 10 minutes add 1tbls of curry powder and 1 tbls of garam masala, continue to cook add salt to taste. The lentils must be well cooked. Set aside to cool.
Peel the potatoes and place in a large bowl.
In a large pot place on a simmer and add potatoes and peas 1 tbls of curry powder, I tbls of garam masala, 2 tbls of butter, mash with a potato masher or a fork, mash until there is no potato chunks left and the mixture is combined add salt and pepper to taste.
Once the lentils are cooked, making sure there is not a lot of liquid left. Allow to cool and place in the food processor and smash.
Add lentils to the potato mix, mix thoroughly, check seasoning.
Take about 1 tablespoon of the mixture and roll it between your palms. You should be able to form 30 balls. Roll in semolina and breadcrumb mix.
Place the balls on a lined baking sheet.
Bake for 25 to 30 minutes or until golden brown (180degrees) if to hot turn down after 10 minutes.
Serve with hummus, avocado dip or aioli.
Another way to serve this dish is as a side or as a main with salad.
Would love to hear how you go please tag us on instagram or Facebook @thecabinlorne
Stay tuned I’ll keep you updated with news from the cabin
