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2 Tbsp (60 mL) canola oil
1 cup (250 mL) yellow onion, minced
½ cup (125 mL) cello carrots, minced
1 cup (250 mL) brown mushrooms, minced
1 lb (500 g) whole red lentils, cooked and drained well
1 Tbsp (15 mL) smoked paprika
2 tsp (10 mL) black pepper, fine ground
1 lb (500 g) russet potatoes, mashed
1 lb (500 g) split red lentils, cooked until broken down to a puree, drained of excess moisture
1 large egg
1 cup (250 mL) all-purpose flour
4 large eggs, beaten
2 cups (500 mL) Panko bread crumbs
Chef tips: if you are looking for a nice dipping sauce, a simple sour cream with fresh chives would be a great addition to these croquettes.
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