Oriental Potato Croquettes with Black Lentils

Peel the potatoes, cut into quarters and soften in enough salted water. Peel the carrots, cut into pieces (one carrot left). Sauté a shallot in a saucepan with butter, add carrots and sauté until soft.

Drain the potatoes, then place them repeatedly on the stove and shake well until the potatoes have broken down and as much water as possible has evaporated.

Press potatoes and carrots through potato ricer. Add 1 tbsp apricots, yolks, a little potato starch, a pinch each of salt, cinnamon and nutmeg and stir in well. If necessary, add a little more potato starch so that the mixture can be easily formed. Form croquettes, roll them in flour on the other side, pass them through beaten egg and roll them in breadcrumbs on the other side. In a deep frying pan with clarified butter, carefully toast the croquettes.

Sauté the remaining shallot in a little butter, add garlic and thyme and pour vegetable soup. Add the lentils and soften. Cut the remaining carrot into fine cubes and simmer with the lentils for the last 10 min. Then pour off the liquid, add the spring onion and coriander, simmer for a short time, season with salt and freshly ground pepper to taste.

Serve croquettes with the lentils and sprinkle with remaining apricots.

Tip: Instead of clarified butter, you can also use butter in most cases.

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