Lentil croquettes Recipe
- 75g/2¾oz Puy lentils
- 100g/3½oz cooked, mashed sweet potato
- 1 tbsp dried mixed herbs
- 25g/1oz breadcrumbs
- 1 tsp grated nutmeg
- 1 free-range egg yolk
- 100g/3½oz plain flour, plus extra for dusting
- 1 free-range egg, beaten
- 150g/5½oz polenta
- vegetable oil, for frying
- 200g/7oz yoghurt
- 1 tbsp chopped fresh mint
- 1 lime, juice and zest
- For the croquettes, cook the Puy lentils according to packet instructions. Drain.
- Mix the Puy lentils, sweet potato, mixed herbs, breadcrumbs, nutmeg and egg yolk together in a bowl until well combined.
- For the coating, sprinkle the flour onto a plate, beat the eggs in a bowl and sprinkle the polenta onto a separate plate.
- With floured hands, mould small amounts of the mixture into 7.5cm/3in long cylinders.
- Dredge the croquettes in the flour, then dip into the beaten egg and finally dip into the polenta to coat completely.
- Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Fry the croquettes for 2-3 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
- For the raita, mix the yoghurt, mint and lime zest and juice together in a bowl.
- Serve the croquettes with the raita dip alongside.
