Masala Lentil And Sweet Potato Croquettes Recipe

The recipe's dipping sauce's name may have already turned off cilantro-haters. If you're not a cilantro fan, Hoffman suggests a tomato-chili chutney. Made these crunchy, aromatic treats is easy if you've deep-fried anything and prepared lentils or sweet potatoes. The recipe is still simple if you haven't.

¼ cup plain yogurt 1 cup chopped cilantro leaves 1 small green chili, minced 1 clove garlic, minced ½ teaspoon salt ½ tablespoon lemon juice ⅛ teaspoon ground black pepper ¼ teaspoon ground cumin seeds 1 pound sweet potatoes (about 3 medium) ½ cup masoor dal (split red lentils) 1 small onion, minced


1 tablespoon canola or other neutral oil, plus 4 cups for frying 1 teaspoon salt 1 teaspoon cumin seeds 1 teaspoon coriander powder 1 tablespoon garam masala ¼ teaspoon turmeric powder 1 teaspoon red chilli powder ⅛ tsp ground black pepper ¼ cup besan (chickpea flour) or all-purpose flour 1 egg, beaten 1 cup panko


Turn on the oven at 425 F. With a fork or tiny knife, prick sweet potatoes and bake on a prepared baking sheet for 45–60 minutes until cooked.

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Mix yogurt, cilantro, chiles, garlic, ½ teaspoon salt, lemon juice, black pepper, and ground cumin seeds for cilantro yogurt chutney. Mix or grind. Refrigerate.  

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After washing, soak ½ cup of masoor dal for 10 minutes. Fill a small pot with lentils, drain liquid, and add ½ cup water. Simmer until tender, 10–15 minutes. 

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Chop onion and sauté in oil over medium heat until transparent. Put cumin, coriander, garam masala, turmeric, red chilli powder, black pepper, and 1 teaspoon salt. 

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Heat for 3–4 minutes to toast and fragrantly spice. After draining, add masoor dal to the onions and spices. Allow water to evaporate for 2–3 minutes. 

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Cook for 2–3 minutes to evaporate water. Mash roasted sweet potato in a big bowl. Combine the cooked dal and onion-spice combination with the mashed sweet potato. 

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Mash until homogenous. Shape the mixture into 2- to 3-inch oval patties with clean hands. Sprinkle besan or all-purpose flour over each patty. 

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Coat patties in panko after dipping in beaten egg. Warm a deep saucepan of oil on medium-high. Small batches of croquettes should be deep-fried for 2 minutes till golden brown. Serve cilantro yogurt chutney with croquettes.

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