Lentil Croquettes

CROQUETTE BATTER

• 1 1/4 cups lentils
• 3 3/4 cups water, preferably spring or filtered
• 2 bay leaves
• 1/2 cup uncooked oatmeal
• 3 cloves garlic, peeled and quartered
• 1 large egg
• 2 tablespoons cornstarch
• 1 teaspoon dried basil
• 1/4 teaspoon Tabasco or similar hot sauce
• Salt and freshly ground black pepper to taste

FOR SHAPING AND BAKING

• 1 cup crisp, fine breadcrumbs
• 1/2 cup crushed Nutri-Grain or other no-sugar-added corn- or wheat flakes
• 1/4 cup unbleached all-purpose flour
• 1 tablespoon nutritional yeast (see tip, below)
• 1 teaspoon paprika
• 1/2 teaspoon dried leaf sage, crumbled
• Salt and plenty of freshly ground black pepper
• 1/2 teaspoon dried thyme
• 1 1/2 teaspoons olive oil
• 1 large egg (optional)
• Cooking spray or olive oil spray