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Puy Lentil Croquettes

Puy Lentil Croquettes

Another far flung plate from our tireless travels. Crispy Puy Lentil and sun-dried tomato croquettes served with aioli & a hot splash of Sriracha.

– By Alex Mackay

  • Serves 6

  • 60 minutes

  • 1 pan

  • Proficient

Suitable for vegans and vegetarians

Puy Lentils

Ingredients

  • 1 x 250g pouch of Merchant Gourmet Simply Cooked Puy lentils
  • 2 large garlic cloves, peeled, finely chopped
  • 3 tbsp extra virgin olive oil
  • 100ml water
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 tbsp red wine vinegar
  • 100g, drained weight, semi-dried tomatoes in oil
  • 2 medium eggs, beaten
  • 50g flour
  • 100g panko breadcrumbs
  • Salt and cayenne pepper or piment d’espelette
  • 9 tbsp mayonnaise
  • 3 tbsp siracha chilli sauce

Instructions


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1. Put the garlic, olive oil, water, Puy lentils, salt, sugar and red wine vinegar into a small saucepan. Bring to the boil. Lower the heat to a simmer for 3 minutes.

2. Blend the lentils and cooking liquor to a puree in your liquidiser. The mixture will be thick, stop the liquidiser and scrape down the sides if necessary. Transfer the puree to a bowl. Season with salt and cayenne. Add the sunblush tomatoes to the liquidiser and puree them roughly with a little of their oil.

3. Mix the lentil puree and sun-dried tomato puree just enough to marble the two.

4. Pipe or spoon 18 cylinders onto a tray lined with a non-stick sheet (at this point roll in the panko breadcrumbs for a vegan version). Freeze for about 90 minutes until hard.
Dip each cylinder first in flour then beaten egg, then the panko breadcrumbs until they are well coated.

5. Pre-Heat your deep fryer to 175c

6. Carefully deep fry, in batches if you need to from semi-frozen until golden. Drain on kitchen paper. Lightly marble the mayonnaise and chilli sauces together. Serve.

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