Lentil croquettes with cilantro-lime salad

Step 1/9

• 300 g red lentils
• 1 clove garlic
• 100 g 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

• 50 g parsley
• 50 g dill
• 50 g 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

• 100 g peas

• food processor

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

Step 4/9

• 100 g breadcrumbs
• 50 g flour

• large bowl
• cooking spoon

Thoroughly mix together lentil puree, breadcrumbs, and flour.

Step 5/9

• 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

• 2 romaine hearts
• 1 lime

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

Step 7/9

• 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

• olive oil for frying

• frying pan

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