Red Lentil and Basmati Rice Croquettes with Romaine-Mango Salad and Cucumber Raita

Source: A Year in a Vegetarian Kitchen

Croquettes
2/3 cup dried red lentils, rinsed and picked over to remove any stones
1/3 cup basmati rice
1 tablespoon minced gingerroot
1 1/2 teaspoons curry powder
2 cups water
Salt
3 tablespoons extra-virgin olive oil

Raita
1/2 cup plain yogurt
1 medium cucumber (about 8 ounces), peeled, halved, seeded, and cut into 1/2-inch dice
1 small garlic clove, minced to a paste or put through a garlic press
Salt

Salad
4 cups romaine lettuce torn into bite-size pieces
1 medium mango, peeled, pitted and thinly sliced
2 teaspoons fresh lime juice
2 teaspoons extra-virgin olive oil
Salt

4 pita breads, toasted

For the croquettes: (Note: I did this part in my rice cooker on the white rice setting.) Bring the lentils rice, ginger, curry powder, and water to a boil in a medium saucepan. Reduce the heat, cover, and simmer, stirring occasionally, until the lentils have fallen apart and the rice is very tender, about 20 minutes. (The mixture should be very thick.) Scrape the mixture into a bowl and stir in salt to taste. Cool to room temperature. Cover and refrigerate until chilled, about 2 hours.

Shape the chilled mixture into eight 2-inch patties. Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat until simmering. Add the lentil patties and cook until golden brown on the bottom, about 4 minutes. Flip the patties, drizzle the remaining 1 tablespoon oil around the edges of the pan, and cook until the patties are golden brown on the second side, about 4 minutes.

For the raita: While the croquettes are cooking, combine the yogurt, cucumber, garlic, and salt to taste in a small bowl.

For the salad: Place the lettuce and mango in a bowl. Drizzle with the lime juice and oil and sprinkle with salt to taste. Toss to combine.

To serve: Place 1 toasted pita bread on each dinner plate. Divide the salad among the pita breads and then top each with 2 croquettes. Spoon some raita over the croquettes and serve immediately.

I talked about this recipe HERE.