Red lentil croquettes and daikon radish

Red lentils exist to make croquettes. That’s their better dish. They have the perfect texture and hold the shape well. It’s particularly important for baked or pan-fried croquettes.

I had cooked the lentils in water with laurel leaves (in the rice-cooker, easy). I added, when they were cooled, an egg, parsley, red chili, cumin seeds, a few bread crumbs to perfect the texture.

Formed patties and coated them with bread crumbs. Sprinkled with olive oil and baked.
The sauce is yogurt, lemon juice and a little garam masala spice mix.

A very leafy daikon radish. I cut a few leaves, salted. After 10 minutes I rinsed and squeezed away the water.

With sliced red skin daikon.

The meal. That was good !