Lentil croquettes with cilantro-lime salad

Lentil croquettes with cilantro-lime salad

Based on 37 ratings
Julia Stephan

Julia Stephan

Community member

Difficulty

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

Ingredients

Servings2
150 g
red lentils
½ clove
garlic
50 g
millet
25 g
parsley
25 g
dill
25 g
cilantro
½
carrot
½
red onion
50 g
peas (frozen)
25 g
flour
50 g
breadcrumbs
¼ tsp
paprika
¼ tsp
curry powder
tsp
sugar
1
romaine hearts
tbsp
olive oil
1
limes
olive oil for frying
salt
pepper
MetricImperial

Utensils

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

How-To Videos

how-to-chop-green-herbs

How to chop green herbs

how-to-reach-the-perfect-temperature-for-frying

How to reach the perfect temperature for frying

how-to-segment-an-orange

How to segment an orange

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal482
Protein27 g
Fat10 g
Carb52 g
  • 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.
    • 150 g red lentils
    • ½ clove garlic
    • 50 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

    Roughly chop parsley, dill, and cilantro. Dice carrot and onion into large pieces.
    • 25 g parsley
    • 25 g dill
    • 25 g cilantro
    • ½ carrot
    • ½ 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.
    • 50 g 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.
    • 50 g breadcrumbs
    • 25 g 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.
    • ¼ tsp paprika
    • ¼ tsp curry powder
    • 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.
    • 1 romaine hearts
    • ½ 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.
    • tbsp olive oil
    • ½ lime
    • ½ 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!

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