Lentil croquettes with cilantro-lime salad

Based on 26 ratings
Julia

Julia

Editor

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
carrot
red onion
100 g peas (frozen)
50 g flour
100 g breadcrumbs
½ tsp paprika
½ tsp curry powder
1¼ tsp sugar
romaine hearts
3 tbsp olive oil
limes
olive oil for frying
salt
pepper
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
482
Protein
27 g
Fat
10 g
Carb
52 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.
    • 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

    Roughly chop parsley, dill, and cilantro. Dice carrot and onion into large pieces.
    • 50 g parsley
    • 50 g dill
    • 50 g cilantro
    • carrot
    • 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 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.
    • 100 g breadcrumbs
    • 50 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.
    • 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.
    • romaine hearts
    • 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
    • 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!