Tandoori Lentil Croquettes, Quark Cheese Sauce

Tandoori Lentil Croquettes, Quark Cheese Sauce
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • large carrot, peeled and roughly chopped

  • 1

    branch celery, roughly chopped

  • 1

    clove of garlic, cut in half, germ removed

  • 1 tsp.
    (5 mL)

    tandoori curry paste

  • 19 oz
    (540 mL)

    canned lentils, rinced and drained

  • 1


  • 1/2 cup
    (125 mL)


  • salt to taste

  • 1 Tbsp.
    (15 mL)

    cornflower oil

  • Quark cheese

  • 1

    lime, zest

  • 2 Tbsp.
    (30 mL)

    fresh cilantro,chopped

  • 2 Tbsp.
    (30 mL)

    fresh mint leaves, chopped

  • 2 Tbsp.
    (30 ml)


  • salt and freshly cracked pepper to taste


Preheat the oven at 425°F (210°C).

Croquettes - With the help of a food processor, chop the carrots and celery with the garlic.

Add the curry paste and half the lentils.

Pulse the food processor until you obtain an even texture.

Incorporate the egg, breadcrumbs and salt.

Transfer the preparation to a bowl and add the rest of the lentils.

Form little galettes with the lentil preparation and place on a baking tray previously brushed with cornflower oil.

Bake in the oven for 15 minutes, turning the croquettes once after 7 or 8 minutes.

Quark Sauce - Meanwhile, combine the Quark cheese with the lime zest, cilantro, mint and honey.

Season generously and let sit during the lentil croquette cooking cooking time.

Serve the croquettes warm with the Quark sauce.

Source: www.fromagesdici.com