Lentilcroquettes Recipes

Steps:

• In a large saucepan add the water & the first 9 ingredients.
• Bring to the boil, then reduce heat & simmer for 30 minutes or until the liquid has been absorbed, stirring occasionally.
• Remove from heat & allow to cool slightly.
• Beat in the egg and season with salt & pepper to taste, then leave to cool completely.
• With floured hands, form the mixture into 8 oblong shapes (I found this to be the tricky part- shape between cupped hands & transfer from hand to hand).
• Mix the flour, turmeric & chilli powder together on a small plate, then roll the croquettes in the spiced flour mixture to coat.
• Heat oil in a large frying pan (skillet) and cook the croquettes, in batches, for 10 mins, turning once, until crisp on both sides and serve.

Steps:

• Place the first 10 ingredients in a large pan and bring to a boil.
• Reduce heat and simmer slowly, about 30 minutes until all the liquid has been absorbed (stir occasionally).
• Note that the above steps can also be done in a pressure cooker if you have one - it's much faster.
• Remove the mixture from heat and cool slightly.
• Now beat in the egg and season to taste with salt and pepper.
• Let the mixture cool completely (I find that the mixture holds its shape better if it has been refrigerated for a couple of hours).
• Combine the flour, turmeric and chili powder in a small plate.
• Once lentils are cool, shape the mixture into circles.
• Roll the croquettes in the above spiced flour mixture to coat well.
• Heat oil in a skillet and cook the croquettes in batches, turning once until crisp and brown on both sides.
• Serve immediately with chutney or a crisp salad.
• Note - it's important for the liquid to be fully absorbed in the lentil mixture so that it can bind well with the help of the egg.

Steps:

• Kefir sauce: Stir kefir, honey, and salt in a small bowl; cover and chill.
• Toast seeds in a dry small skillet over medium-high, tossing occasionally, until fragrant and coriander seeds start to pop, about 3 minutes. Let cool; finely grind in spice mill.
• Purée spice mix, watercress, broth, and salt in a blender until smooth. Cover and chill until ready to use.
• Toast caraway in a dry large skillet over medium-high, tossing, until fragrant, about 30 seconds. Let cool; finely grind in spice mill.
• Cook scallions in same skillet, turning occasionally, until charred, 5 minutes. Let cool, then coarsely chop. Reserve skillet.
• Process caraway, scallions, chile, garlic, bread, ricotta, lentils, broth, onion powder, paprika, and 1 1/2 teaspoons salt in a food processor to a paste (some larger pieces of lentils should still be visible). Form into 12 balls.
• Pour oil into a large heavy skillet to a depth of 1/2" and heat over medium-high until oil bubbles immediately when a pinch of lentil mixture is added. Working in batches if needed, cook croquettes until deep golden brown and crisp, about 2 minutes per side. Drain on paper towels; season with salt.
• Swirl both sauces in bowls; top with croquettes. Drizzle with pomegranate molasses and finish with watercress.
• Do ahead: Croquettes can be formed 1 day ahead. Cover and chill. Bring to room temperature before frying.