Lentil croquettes with cilantro-lime salad

Lentil croquettes with cilantro-lime salad

13 ratings

Lesli, media researcher‏


„I love to prepare the dough for these lentil croquettes one day in advance. This way it is very easy to prepare a healthy and flavorful weeknight dinner for my whole family.“

Difficulty

Medium 👍
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
300 g
red lentils
1 clove
garlic
100 g
millet
50 g
parsley
50 g
dill
50 g
cilantro
1
carrot
1
red onion
100 g
peas (frozen)
50 g
flour
100 g
breadcrumbs
½ tsp
paprika
½ tsp
curry powder
1¼ tsp
sugar
2
romaine hearts
3 tbsp
olive oil
2
limes
olive oil for frying
salt
pepper
Metric
Imperial
  • 300 g red lentils
  • 1 clove garlic
  • 100 g millet
  • 50 g parsley
  • 50 g dill
  • 50 g cilantro
  • 1  carrot
  • 1  red onion
  • 100 g peas (frozen)
  • 50 g flour
  • 100 g breadcrumbs
  • ½ tsp paprika
  • ½ tsp curry powder
  • 1¼ tsp sugar
  • 2  romaine hearts
  • 3 tbsp olive oil
  • 2  limes
  • olive oil for frying
  • salt
  • pepper

Utensils

  • frying pan
  • large saucepan
  • food processor
  • citrus press
  • large bowl
  • cooking spoon
  • cutting board
  • knife
  • paper towel

Enjoy with

Sauvignon Blanc, dry, 2012
Sauvignon Blancs convince with their harmoniously integrated acidity along with a pleasant fullness of flavor which is refreshing and fruity-fragrant at the same time.

Nutrition per serving

Cal
482
Protein
27g
Fat
10g
Carb
52g

Step 1/9

Add lentils, garlic, and millet to a large saucepan. Cover with water, bring to a boil and cook for approx. 15 – 20 min. until tender. Stir occasionally. Drain and set aside.
  • 300 red lentils
  • 1 clove garlic
  • 100 millet
  • large saucepan
  • cooking spoon

Add lentils, garlic, and millet to a large saucepan. Cover with water, bring to a boil and cook for approx. 15 – 20 min. until tender. Stir occasionally. Drain and set aside.

Step 2/9

Roughly chop parsley, dill, and cilantro. Dice carrot and onion into large pieces.
  • 50 parsley
  • 50 dill
  • 50 cilantro
  • 1 carrot
  • 1 red onion
  • cutting board
  • knife

Roughly chop parsley, dill, and cilantro. Dice carrot and onion into large pieces.

Step 3/9

Pulse lentils, garlic, millet, peas, onion, and carrot in kitchen processor.
  • 100 peas
  • food processor

Pulse lentils, garlic, millet, peas, onion, and carrot in kitchen processor.

Step 4/9

Thoroughly mix together lentil puree, breadcrumbs, and flour.
  • 100 breadcrumbs
  • 50 flour
  • large bowl
  • cooking spoon

Thoroughly mix together lentil puree, breadcrumbs, and flour.

Step 5/9

Season lentil and breadcrumb mixture with paprika, curry powder, salt and pepper, and parts of the sugar. Stir to combine. Then, fold in dill and parsley.
  • ½ tsp paprika
  • ½ tsp curry powder
  • ¼ tsp sugar
  • salt
  • pepper

Season lentil and breadcrumb mixture with paprika, curry powder, salt and pepper, and parts of the sugar. Stir to combine. Then, fold in dill and parsley.

Step 6/9

Tear romaine hearts into pieces. Segment lime and toss salad with chopped cilantro and lime wedges.
  • 2 romaine hearts
  • 1 lime

Tear romaine hearts into pieces. Segment lime and toss salad with chopped cilantro and lime wedges.

Step 7/9

Juice the lime. Season salad to taste with olive oil, lime juice, sugar, salt, and pepper.
  • 3 tbsp olive oil
  • 1 lime
  • 1 tsp sugar
  • salt
  • pepper
  • citrus press

Juice the lime. Season salad to taste with olive oil, lime juice, sugar, salt, and pepper.

Step 8/9

Add a generous amount oil to frying pan and heat over medium-high heat.
  • olive oil for frying
  • frying pan

Add a generous amount oil to frying pan and heat over medium-high heat.

Step 9/9

Form lentil mixture into medium-sized patties. Fry in pan over medium-high heat until crisp and golden-brown for approx. 3 – 4 min. on each side. Transfer to a plate lined with paper towel and allow to rest for approx. 2 – 3 min. Serve on a bed of cilantro-lime salad and enjoy!
  • paper towel

Form lentil mixture into medium-sized patties. Fry in pan over medium-high heat until crisp and golden-brown for approx. 3 – 4 min. on each side. Transfer to a plate lined with paper towel and allow to rest for approx. 2 – 3 min. Serve on a bed of cilantro-lime salad and enjoy!