Lentil Croquette – Lentils.org

Lentil Croquette

  By lentilsorg  , ,

May 27, 2020

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  • Prep: 15 Minutes
  • Cook: 30 Minutes
  • 15 Minutes

    30 Minutes

    45 Minutes

  • Yields: 10 (20 croquettes)


  1. In a large skillet, heat oil on medium to high heat and sauté onions until soft. Add carrots and mushrooms and cook until soft. Add whole lentils and fold with a spoon to evenly mix.
  2. When heated through and lightly sizzling, add paprika and pepper and toss to coat. Set aside.
  3. In a very large mixing bowl add potatoes, split lentils, onion mixture, and one egg and mix until well combined.
  4. Form mixture into 20 croquettes (round or cylindrical). Dredge each ball in flour, then beaten egg, then panko.
  5. Fry croquettes in a fryer set at 375⁰F (190⁰C) until golden brown.
  6. Serve immediately.

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.


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


Nutrition Facts

Serving Size2 croquettes
Sodium380 mg
Potassium558 mg
Protein15 g
Cholesterol90 mg
Sugar3 g
Total Fat7 g
Saturated Fat1 g
Total Carbohydrates49 g
Dietary Fiber8 g