Couscous Croquettes

Ingredients

• 120 g yellow or red lentils
• 250 ml vegetable broth
• 1 Carrot
• 100 g couscous
• 1 Handful Parsley (5 g)
• 1 egg
• 1 tbsp Whole Grain Breadcrumbs
• Salt
• 250 g Mushrooms
• 1 onion
• 4 tbsp rapeseed oil
• 100 g whipping cream

Instructions

1. 1.

   Boil the lentils in a pot with vegetable broth. Peel, peel and grate the carrot finely. Cook both together covered over low heat for about 15 minutes, stirring occasionally.

2. 2.

   Meanwhile pour 200 ml hot water over the couscous and let it absorb for about 10 minutes. Wash the parsley, pat dry and chop.

3. 3.

   For the couscous croquettes mix lentils and couscous with egg, breadcrumbs, a pinch of salt and half the parsley into a moldable mixture and refrigerate for 15 minutes.

4. 4.

   In the meantime clean the mushrooms and slice them. Peel the onion and cut it into thin strips. Heat 1 tbsp oil in a pan. Sauté the onion for 3 minutes over medium heat. Add the mushrooms and sauté for another 3–4 minutes. Season with salt, pour in broth and cream, and simmer on low heat for 6–8 minutes until reduced. Fold in the remaining parsley.

5. 5.

   Shape 8–12 croquettes from the chilled mixture. Heat the remaining oil in a non‑stick pan. Fry the croquettes, turning them, for 6–7 minutes over medium heat until golden brown. Serve the croquettes with the mushroom cream.