Lentil Croquettes With Watercress And Kefir
Serves: 5
Brad Rosenbaum
1 January 1970
Based on User reviews:
60
Spice
51
Sweetness
56
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.5 tsps
Honey1.5 tsps
Kosher Salt (plus more)1 tsp
Caraway Seeds1 tsp
Coriander Seed60 g
Ricotta1 cup
Lentil (sprouted)1 tbsp
Onion Powder1 tsp
PaprikaDirections:
1
Kefir sauce: Kefir sauce: Stir kefir, honey, and salt in a small bowl; cover and chill
2
Kefir sauce: Stir kefir, honey, and salt in a small bowl; cover and chill
3
Watercress sauce: Toast seeds in a dry small skillet over medium-high, tossing occasionally, until fragrant and coriander seeds start to pop, about 3 minutes
4
Let cool; finely grind in spice mill
5
Purée spice mix, watercress, broth, and salt in a blender until smooth
6
Cover and chill until ready to use
7
Toast seeds in a dry small skillet over medium-high, tossing occasionally, until fragrant and coriander seeds start to pop, about 3 minutes
8
Let cool; finely grind in spice mill
9
Purée spice mix, watercress, broth, and salt in a blender until smooth
10
Cover and chill until ready to use
11
Croquettes and assembly: Toast caraway in a dry large skillet over medium-high, tossing, until fragrant, about 30 seconds
12
Let cool; finely grind in spice mill
13
Cook scallions in same skillet, turning occasionally, until charred, 5 minutes
14
Let cool, then coarsely chop
15
Reserve skillet
16
Process caraway, scallions, chile, garlic, bread, ricotta, lentils, broth, onion powder, paprika, and 1 1/2 teaspoons salt in a food processor to a paste (some larger pieces of lentils should still be visible)
17
Form into 12 balls
18
Pour oil into a large heavy skillet to a depth of 1/2" and heat over medium-high until oil bubbles immediately when a pinch of lentil mixture is added
19
Working in batches if needed, cook croquettes until deep golden brown and crisp, about 2 minutes per side
20
Drain on paper towels; season with salt
21
Swirl both sauces in bowls; top with croquettes
22
Drizzle with pomegranate molasses and finish with watercress
23
Do ahead: Croquettes can be formed 1 day ahead
24
Cover and chill
25
Bring to room temperature before frying
26
Toast caraway in a dry large skillet over medium-high, tossing, until fragrant, about 30 seconds
27
Let cool; finely grind in spice mill
28
Cook scallions in same skillet, turning occasionally, until charred, 5 minutes
29
Let cool, then coarsely chop
30
Reserve skillet
31
Process caraway, scallions, chile, garlic, bread, ricotta, lentils, broth, onion powder, paprika, and 1 1/2 teaspoons salt in a food processor to a paste (some larger pieces of lentils should still be visible)
32
Form into 12 balls
33
Pour oil into a large heavy skillet to a depth of 1/2" and heat over medium-high until oil bubbles immediately when a pinch of lentil mixture is added
34
Working in batches if needed, cook croquettes until deep golden brown and crisp, about 2 minutes per side
35
Drain on paper towels; season with salt
36
Swirl both sauces in bowls; top with croquettes
37
Drizzle with pomegranate molasses and finish with watercress
38
Do ahead: Croquettes can be formed 1 day ahead
39
Cover and chill
40
Bring to room temperature before frying