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Lentil croquettes with cilantro-lime salad
Ingredients
Utensils
large saucepan, cooking spoon, cutting board, knife, food processor, large bowl, citrus press, frying pan, paper towel
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Nutrition per serving
Step 1/ 9
- 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
- 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
- 50 g peas
- food processor
Pulse lentils, garlic, millet, peas, onion, and carrot in kitchen processor.
Step 4/ 9
- 50 g breadcrumbs
- 25 g flour
- large bowl
- cooking spoon
Thoroughly mix together lentil puree, breadcrumbs, and flour.
Step 5/ 9
- ¼ tsp paprika
- ¼ tsp curry powder
- ⅛ 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
- 1 romaine hearts
- ½ lime
Tear romaine hearts into pieces. Segment lime and toss salad with chopped cilantro and lime wedges.
Step 7/ 9
- 1½ 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
- olive oil for frying
- frying pan
Add a generous amount oil to frying pan and heat over medium-high heat.
Step 9/ 9
- 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!
Enjoy your meal!
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