Lentil Croquettes

Spicy vegetarian lentil and sweet potato croquettes coated in polenta, fried until golden, and served with a zesty mint raita.

Vegetarian Indian Appetiser Lentils Deep-Fried

Estimated Nutrition

Calories

423.2

kcal / serving

1692.6 kcal total

Carbs

60.7g

per serving

242.8 g total

Fat

13.6g

per serving

54.4 g total

Protein

14.6g

per serving

58.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg Yolk

free-range

piece

Egg

free-range, beaten

200

Yoghurt

Fruits

piece

Lime

juice and zest

GrainsCereals

Breadcrumbs

100

Plain Flour

plus extra for dusting

150

Polenta

LegumesPulses

Puy Lentils

cooked according to packet instructions

NutsSeeds

tbsp

Mixed Herbs

dried

tsp

Nutmeg

grated

tbsp

Mint

fresh, chopped

OilsFats

portion

Vegetable Oil

for frying

Vegetables

100

Sweet Potato

cooked and mashed

Method

Cook the Puy lentils according to packet instructions and drain.

Mix the lentils, sweet potato, herbs, breadcrumbs, nutmeg, and egg yolk in a bowl.

Place flour on a plate, beaten eggs in a bowl, and polenta on a separate plate.

Mould the mixture with floured hands into cylinders 7.5cm long.

Dredge each cylinder in flour, then egg, and finally polenta to coat.

Heat oil in a deep frying pan until a breadcrumb sizzles.

Fry the croquettes for 3 minutes until golden-brown and drain on paper.

Whisk the yoghurt, mint, lime zest, and lime juice together for the raita.

Serve the warm croquettes with the prepared raita dip.