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Lentil and chickpea croquettes
Lentil and chickpea croquettes
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Prep Time:
55 minutes
Cook Time:
35 minutes
Total Time:
90 minutes
Ingredients:
  • 500g sebago potatoes, peeled, chopped
  • 125.00 ml dried red lentils, washed
  • 400g can chickpeas, drained, rinsed
  • 3 green onions, chopped
  • 2 rindless bacon rashers, finely chopped
  • 3 small red chillies, deseeded, chopped
  • 40.00 ml chopped fresh coriander
  • 82.50 ml cornflake cereal crumbs
  • mixed salad, to serve
  • 123.75 gm whole-egg mayonnaise
  • 1 lime, rind finely grated, juiced
Instructions:
  • Boil potatoes in a saucepan of water for 10 minutes until tender. Toss in lentils and cook for 3 more minutes. Drain and combine with chickpeas in the pan. Mash until smooth.
  • Heat a frying pan over medium heat and add green onions, garlic, bacon, and chili. Cook while stirring for 3 minutes until bacon is golden. Add the bacon mixture and coriander to the potato mixture, then season with salt and pepper.
  • Take 1/4 cup of the mixture and form it into croquette shapes. Spread cornflake crumbs on a plate and gently roll the croquettes in the crumbs to coat them. Transfer the coated croquettes onto a tray. Cover and refrigerate for 30 minutes. Preheat the oven to 220°C.
  • Prepare zesty lime mayonnaise by mixing together mayonnaise, 1 teaspoon of lime zest, and 2 teaspoons of lime juice in a bowl. Season with salt and pepper, then chill it in the refrigerator.
  • Arrange the croquettes on a greased baking tray and bake until golden and heated through, approximately 20 minutes. Serve alongside zesty lime mayonnaise and a fresh mixed salad.

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