Budget Rice, Carrot and Red Lentil Croquettes with Quick Cucumber Sauce

Instructions

1. 1

   1. Place the dry red lentils in a small saucepan with 300 ml water. Bring to a boil, reduce the heat, and cook for 10 minutes until tender and most of the liquid is absorbed. Let cool slightly.

2. 2

   2. In a large skillet, heat 1 tablespoon vegetable oil over medium heat. Sauté the onion and garlic for 4 to 5 minutes until softened. Add the grated carrot, ground cumin, sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook 3 minutes more and remove from the heat.

3. 3

   3. In a large bowl, combine the cooked white rice, cooked red lentils, the onion-carrot mixture, the beaten egg, rolled oats, and fresh parsley. Mix well, lightly mashing with a spoon until you have a mixture that can be shaped. Let it rest for 5 minutes so the oats absorb moisture.

4. 4

   4. While the mixture rests, make the sauce: combine the plain yogurt, grated and squeezed cucumber, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Set aside chilled or at a cool room temperature.

5. 5

   5. Shape 8 medium croquettes, compacting them well with your hands. For a more even shape, flatten them slightly into small patties.

6. 6

   6. Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Cook the croquettes for 4 to 5 minutes per side, until deeply golden and firm. Adjust the heat so they do not burn.

7. 7

   7. If you prefer to finish them in the oven, transfer the browned croquettes to a tray and bake for 8 minutes at 200 °C / 400 °F to dry them slightly inside.

8. 8

   8. Serve the croquettes hot with the quick cucumber sauce on top or on the side.