Lentil and Potato Croquettes with Yogurt Tartar Sauce

Vegan, Vegetarian, Raw, fermented and probiotic scholar

This is a vegetarian version of my grandmother’s ground beef croquettes. I’ve used a combination of mashed potatoes and lentils to build the body of the croquette and then made it extra crispy by tossing it twice in a breading mixture of panko breadcrumbs, chia seeds, and sesame seeds. I prefer tangier dips to go along with crispy and fried foods, and the tanginess of this yogurt-based tartar sauce is a fantastic partner to the croquettes!

1 ¼ lb/570 g Russet potatoes

Fine sea salt

¼ cup/50 g black (Beluga) or green (Le Puy lentils) lentils

1 fresh green chilli such as bird’s eye, jalapeno, or serrano (optional)

2 Tbsp chopped cilantro, leaves and tender stems

1 garlic clove, grated

1 tsp garam masala

1 tsp red pepper flakes such as Aleppo, Maras, or Urfa

1 ½ cups/90 g panko breadcrumbs

¼ cup/45 g chia seeds

2 Tbsp sesame seeds

1 tsp ground black pepper

2 large eggs

Directions at niksharmacooks.com

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