Lentil croquettes with cilantro-lime salad
Time: 60 min. preparation time, 0 min. baking time
Nutrition: Calories ca 482 / Protein 27g / Carbohydr. 52g / Fat 10g
Ingredients (4 servings)
|300 g||red lentils|
|100 g||peas (frozen)|
|0.5 tsp||curry powder|
|3 tbsp||olive oil|
|olive oil for frying|
frying pan, large saucepan, food processor, citrus press, large bowl, cooking spoon, cutting board, knife, paper towel
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.
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.
large saucepan, cooking spoon
300 g red lentils / 1 clove garlic / 100 g millet
Roughly chop parsley, dill, and cilantro. Dice carrot and onion into large pieces.
cutting board, knife
50 g parsley / 50 g dill / 50 g cilantro / 1 carrot / 1 red onion
Pulse lentils, garlic, millet, peas, onion, and carrot in kitchen processor.
100 g peas
Thoroughly mix together lentil puree, breadcrumbs, and flour.
large bowl, cooking spoon
100 g breadcrumbs / 50 g flour
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.
0.5 tsp paprika / 0.5 tsp curry powder / 0.25 tsp sugar / salt / pepper
Tear romaine hearts into pieces. Segment lime and toss salad with chopped cilantro and lime wedges.
2 romaine hearts / 1 lime
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
Add a generous amount oil to frying pan and heat over medium-high heat.
olive oil for frying
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!