Lentil croquettes (Croquettes de lentilles) from The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen by Clotilde Dusoulier

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Accompaniments: Herbed tahini sauce (Sauce tahini aux herbes)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on October 25, 2024

    I added a little flour (I used chickpea flour) to the mix to make it bind together better, and mashed the lentils a little with the back of a spoon to help them form into balls. I needed more breadcrumbs and egg than stated (probably flour too, but I didn't measure). Served with an Aji Verde dressing from Tenderheart as I was making the roast sweet potatoes from there. The croquettes need a tart, flavoursome dressing, but was happy with them overall. Very crunchy when they come out of the oven, more "snack" than main course. But leftovers lose the crunch and are quite dry, tasting more "breadcrumbs" than "lentils".

  • DKennedy on December 11, 2014

    Made these using TJ's pre-cooked lentils. The balls did not come together easily but once formed they toasted up nicely in the oven and held up well. They were dry and somewhat bland on their own, but served warm with duck confit over an arugula salad, they offered a nice contrast to the rest of the ingredients. Good, but I'm not sure I would make them again.

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