Lentil Croquettes with Tahini Dressing

Lentil Croquettes with Tahini Dressing

1 C dry green lentils, cooked (about 2+ cups when cooked)
1 1/2 C of mashed potatoes (about three medium potatoes)
1/2 C finely diced onion
2 cloves of garlic, finely diced
1/4 C whole wheat flour
1 tsp salt
1/2 tsp pepper
1/2 tsp garam masala
1 egg, beaten

1 C bread crumbs for coating the croquettes
Oil for frying (I used organic expeller pressed canola)

1/2 C tahini
juice from 1 lemon
1/2 tsp garlic paste
1/2 tsp salt (or to taste)
1/4-1/2 C or more of warm water

Cook lentils by boiling in water with a bay leaf, until soft. Drain, discard bay leaf, and add to a large bowl.

Peel and dice potatoes and boil in salted water (if you don't have leftover mashed potatoes) until cooked. Drain and add to the bowl with the lentils.

Add the remaining croquette ingredients and mash with a potato masher. Mix well until all the ingredients are combined.

Pour your breadcrumbs into a pie dish or onto a plate. Form small patties, about two inches wide and 3/4 in thick. Sprinkle with bread crumbs, over the dish, lightly coating the croquette. In a large fry pan, heat the oil over medium heat. Carefully place the croquettes in the heated oil and fry on each side until golden brown. I made five croquettes at a time, while each batch was cooking, I prepared the next five. Remove from pan and place on paper towels to absorb excess oil. (At this point, the croquettes can be refrigerated or frozen for a later time. Bake at 350 degrees until heated)

In a small bowl, combine the ingredients for the dressing. The tahini will get very thick at first. Gradually add the water in small amounts until the dressing is the consistency that you prefer. Taste to see if you need more salt. I use Soom Tahini.