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

Temps

65 min

Difficulté

difficile

Ingrédients

Budget

~8-11 €

Valeurs nutritionnelles

Score santé

Moyen · /100

380 kcal

par portion

24 gProtéines

15 gLipides

38 gGlucides

And on your plate?

These numbers describe the recipe in theory. Send a photo of your plate to Calerys on WhatsApp and get the calories and macros of your real portion in seconds.

Try it on WhatsApp

4pers.

Vous avez besoin de

Curious what your version really adds up to?

Once your dish is ready, snap a photo and send it to Calerys on WhatsApp. Answer in under 10 seconds.

Discover Calerys

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