Red lentil, potato and coriander crochettes

Serves four

• Red lentils 300 g
• 2 large potatoes
• 1 egg
• 1 chopped onion 50 g
• 1/2 clove of garlic chopped
• A pinch of cumin
• Chopped coriander
• Chopped parsley
• Sesame seeds
• Salt to taste
• White pepper to taste

Nutritional information
Per serving: 389 Kcal

Environmental Impact

Per serving: 
131 grams CO₂ equivalence - carbon footprint
661 litres - water footprint

This recipe’s environmental sustainability level is: Good.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Boil the potatoes in their skins, leave them to cool, then peel and mash.

In the meantime, cook the lentils in lightly salted boiling water for 9 minutes.

When the potatoes and lentils are both cool, combine them, adding the egg, the chopped herbs, the garlic and the onion.

Shape the mixture into balls, flatten them slightly and roll them in sesame seeds.

Cook in a pre-heated oven at 200°C for around 20 minutes until they are a golden colour. 

Serve the crochettes with yoghurt, tomatoes and salad.

The Chef’s Advice

If you don’t have red lentils, you can use other pulse or grain flours such as rye, or other pulses such as broad beans. 

Nutritional Advice

Red lentils are an excellent meat substitute and quick to cook, making them an ideal ingredient for crochettes, stews or fritters.

Environmental Advice

Eat vegetables, fresh and dried fruit, pulses and whole grains.

Pulse crochettes are an excellent high protein alternative to meat. One portion of crochettes has twenty times less impact than a beef steak, four times less than pork and almost three times less than chicken.