Crispy Lentil Croquettes with Toasted Seeds and Cilantro – Avocado Aioli

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Crispy, flavor party in your mouth croquettes could be served as an appetizer, snack or as a main dish with some salad on the side. Can be made a day in advance and kept refrigerated until ready to cook.

Crispy Lentil Croquettes with Toasted Seeds and Cilantro – Avocado Aioli

Recipe by ZivileCourse: Appetizers, Recipes


Prep time


Cooking time




  • For the croquettes
  • 1 cup red lentils

  • 2 cloves of garlic

  • 1/2 tsp. sea salt

  • 1/4 onion, finely chopped

  • 1/4 tsp chipotle powder

  • Black pepper to taste

  • 1 tbsp fennel seeds

  • 1 tbsp coriander seeds

  • 1 tbsp mustard seeds

  • For the sauce
  • 3 tbsp mayo

  • 1/2 large avocado

  • 1 bunch of cilantro (just leave part)

  • 1/2 tsp sea salt

  • 1/2 lemon, juice and zest

Let’s make it

  • Rinse lentils and soak for at least 30 min and up to a few hours.
  • In a meantime, toast fennel, coriander and mustard seeds in a dry pan over medium heat until it slightly changes color, releases aroma and start like dance in a pan (tiny popping thing going on). Transfer to a mortar and pestle and grind roughly just break seeds a little bit to release more aroma.
  • Drain lentils, garlic, salt and pure with an immersion blender. Add finely chopped onions, pepper, chipotle and mix well.
  • Form small croquettes and fry in a pan with 1/2 inch of oil over medium heat until its golden brow.
  • Add all the sauce ingredients in a container and an immersion blender blend until smooth.
  • Serve hot or room temperature with the sauce on the side.
  • Enjoy!

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