Want to cook this recipe? Swipe in the YUZU app for more ideas.

Lentil and Quinoa Croquettes with Fennel Mustard Sauce

Name: Lentil and Quinoa Croquettes with Fennel Mustard Sauce
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 portions
Cuisine: francaise
Ingredients: 200 g Lentils; 100 g Quinoa; 1 whole Fennel; 80 g Walnuts; 4 tbsp Mustard; 6 tbsp Olive oil; 30 g Butter; 150 ml Crème Fraîche; 2 whole Egg; 700 ml Water; 1 pinch Salt; 1 pinch Pepper

Crispy Franco-Italian croquettes made with lentils and quinoa, coated with crushed walnuts, and served with a creamy mustard sauce with roasted fennel.

65 min4 servings380 kcalDifficulty: Hard

Ingredients

200 g Lentils
100 g Quinoa
1 whole Fennel
80 g Walnuts
4 tbsp Mustard
6 tbsp Olive oil
30 g Butter
150 ml Crème Fraîche
2 whole Egg
700 ml Water
1 pinch Salt
1 pinch Pepper

Instructions

Step 1
Cook lentils and quinoa separately in salted water: lentils for 20 minutes, quinoa for 15 minutes. Drain.
Step 2
Mix lentils and quinoa in a bowl. Add 1 egg and mustard (2 tablespoons). Mix well.
Step 3
Finely crush the walnuts. Beat the remaining egg. Shape 12 oblong croquettes.
Step 4
Dip each croquette in beaten egg then coat with crushed walnuts.
Step 5
Cut fennel into 8 wedges. Heat 2 tablespoons oil in a pan and roast fennel for 15 minutes.
Step 6
In another pan, heat 4 tablespoons oil and fry the croquettes 3 minutes on each side until golden.
Step 7
Prepare the sauce: mix crème fraîche, remaining mustard, and blended roasted fennel. Warm gently over low heat.
Step 8
Serve the golden croquettes with the creamy fennel-mustard sauce.

Open YUZU