Lentil Croquettes

Place lentils in a large saucepan with onion, garlic, paprika, garam masala, chili, ground cumin, juice of one lemon and peanuts. Add water and bring to a boil. Reduce temperature and simmer over low heat (about half an hour), stirring occasionally, until liquid is absorbed.

Remove mixture from heat and allow to cool slightly. Stir in egg and season heavily with salt and freshly ground pepper. Cool completely.

Form the mixture into 8 rectangles with floured hands. 4.

4. Mix flour, turmeric and chili seasoning on a small plate. Roll croquettes in the spicy mixture until well coated on all sides.

Heat oil in a large skillet. Pour in croquettes in batches and roast for about 10 min, until crispy on both sides. Transfer to a heated serving plate and bring croquettes to table along with crisp green salad leaves and fresh herbs.

These croquettes make a very good light lunch with crisp green salad and tahini dip (sesame paste dip).

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