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 servings
Cuisine: French
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

Temps

65 min

Difficulté

difficile

Ingrédients

Budget

~8-11 €

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Valeurs nutritionnelles

Score santé

Moyen · /100

380 kcal

par portion

24 gProtéines

15 gLipides

38 gGlucides

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Etapes

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