Name: Lentil and Potato Croquettes with Yogurt Tartar Sauce
Ingredients: 1 ¼ lb/570 g Russet potatoes; Fine sea salt; ¼ cup/50 g black (Beluga) or green (Le Puy lentils) lentils; 1 fresh green chilli such as bird’s eye, jalapeno, or serrano (optional); 2 Tbsp chopped cilantro, leaves and tender stems; 1 garlic clove, grated; 1 tsp garam masala; 1 tsp red pepper flakes such as Aleppo, Maras, or Urfa; 1 ½ cups/90 g panko breadcrumbs; ¼ cup/45 g chia seeds; 2 Tbsp sesame seeds; 1 tsp ground black pepper; 2 large eggs

Ingredients

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

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Instructions

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.

Author: Nik Sharma

Ingredients

Instructions

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