Mini Lentil Gateaux: A Flavorful Appetizer
Mini Lentil Gateaux are a delicious and nutritious appetizer that combines tender lentils, creamy mashed potatoes, and sautéed spinach, all baked into small, savory cakes. These golden-brown, crispy-on-the-outside, soft-on-the-inside bites are perfect for any occasion, offering a unique blend of flavors. Whether you’re serving them at a dinner party or looking for a simple but impressive starter, these mini gateaux are sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 400g |
| Lentils | 100g |
| Spinach | 400g |
| Egg | 1 |
| Mozzarella | 50g |
| Grana Padano DOP (grated cheese) | 50g |
| Breadcrumbs | 40g |
| Garlic | 1 clove |
| Butter | 50g |
| Extra virgin olive oil | 30g |
| Salt | to taste |
| Black pepper | to taste |
Instructions
-
Prepare the Spinach
Wash and drain the spinach thoroughly. Heat the olive oil in a large skillet over medium heat, and add a whole garlic clove. Let the garlic infuse the oil for a minute or so. Add the spinach while it is still damp and season with a pinch of salt. Cook for about 5 minutes, stirring occasionally with a wooden spoon, until the spinach wilts down. Once cooked, remove the skillet from the heat and discard the garlic.
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-
Cook the Potatoes and Lentils
Peel the potatoes and cut them into cubes. Place them in a pot of boiling water. Rinse the lentils under cold water and add them to the same pot with the potatoes. Add a pinch of salt and cook for about 20 minutes, until both the lentils and potatoes are soft and tender. -
Mash the Mixture
Once cooked, drain the potatoes and lentils and transfer them to a large mixing bowl. Mash them together with a fork until smooth and creamy. This will create the base for your gateaux. -
Add Flavor
To the mashed potato and lentil mixture, add 30g of butter, the grated Grana Padano cheese, and a pinch of black pepper. Stir until everything is well incorporated and the mixture becomes creamy and smooth. -
Prepare the Mozzarella
Cut the mozzarella into small cubes, setting it aside for later use. -
Assemble the Gateaux
Preheat your oven to 180°C (350°F). Grease 8 small disposable aluminum molds with 10g of melted butter, using a pastry brush to coat them evenly. Fill each mold halfway with the mashed potato and lentil mixture. Add a layer of cooked spinach on top, followed by the rest of the potato and lentil mixture. Gently press down with the back of a spoon to compact the layers. -
Finish and Bake
Sprinkle the top of each gateaux with breadcrumbs and place a small piece of butter on each one. This will give the gateaux a golden, crispy top as they bake. Place the molds in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and crispy. -
Serve
Once baked, remove the mini gateaux from the oven and allow them to cool slightly. Carefully remove them from the molds and serve while still warm. These mini lentil gateaux are a perfect appetizer to kick off any meal.
Tips for Success
- Spinach Variation: Feel free to experiment with different greens such as Swiss chard or kale for added variety.
- Cheese Options: If Grana Padano is unavailable, Parmesan or Pecorino can be used as substitutes.
- Freezing: You can make these mini gateaux ahead of time and freeze them before baking. Just bake from frozen when you’re ready to serve!
Nutritional Information (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 235 |
| Protein | 7g |
| Carbohydrates | 29g |
| Fiber | 5g |
| Fat | 11g |
| Saturated Fat | 5g |
| Cholesterol | 30mg |
| Sodium | 180mg |
| Potassium | 700mg |
These Mini Lentil Gateaux are not just an appetizer, but a dish full of flavor and texture, with a perfect balance of earthy lentils, creamy potatoes, and the savory richness of Grana Padano and mozzarella. The crispy breadcrumb topping makes each bite irresistibly satisfying. Enjoy this wholesome and savory treat as a starter at your next dinner party or as a light, vegetarian snack.
