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Lentil and Potato Croquettes with Yogurt Tartar Sauce

  • Yield: 1 cup/240 ml


1 cup/240g plain unsweetened Greek Yogurt or labneh (See The Cook’s Notes)

4 cornichons, drained and minced

1 Tbsp chopped preserved lemon peel (See The Cook’s Notes)

1 tsp drained capers

2 Tbsp chopped chives

2 Tbsp chopped dill

2 Tbsp chopped flat-leaf parsley

1 Tbsp lemon juice

½ tsp ground black pepper

Fine sea salt


  1. Mix the yogurt, cornichons, preserved lemon, capers, garlic, chives, dill, parsley, lemon juice, and black pepper together in a small bowl. Taste and season with salt. You can make this a day ahead of time, just store it in an airtight container in the refrigerator until ready to serve.

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