Lentil Croquettes with Za’atar and Labneh
Excerpted with permission from The Yearlong Pantry by Erin Alderson, published by Hardie Grant Publishing, 2024. Photographs by Erin Scott.
This croquette recipe was inspired by a love for happy hour and the fresh Syrian oregano cookbook author Erin Alderson grows and uses to make her own za’atar blend.
This recipe, and others like it, can be found in the article “Your Spice Rack Is the Only Thing You Need to Make These Easy Vegetarian Recipes.”
How to Make It
1
Make the croquettes: Place the lentils and water in a small pot. Cover and cook over medium-low heat for 15 to 20 minutes, until the lentils begin to break down. Remove from the heat and let cool.
2
While the lentils are cooling, line an 8-inch-by-4-inch (20-cm-by-10-cm) loaf pan with parchment paper.
3
When the lentils are cool, add the garlic, flour, nutritional yeast, salt, and 1 egg.
4
Stir to combine, mashing the lentils together as you mix. Transfer to the prepared pan and smooth the top. Place in the freezer and chill until mostly frozen, at least 3 to 4 hours.
5
Make the za’atar blend: Using a mortar and pestle, crush the dried za’atar with the sumac and salt. Add the toasted sesame seeds and partially grind until some of the sesame seeds are in pieces. Set aside.
6
Cook the croquettes: Heat 2 inches of avocado oil in a deep, heavy saucepan to 325°F. Have a medium bowl and the za’atar ready to use.
7
Remove the lentils from the freezer, lift out of the pan, and cut into eight 4-inch long bars. If needed, let the lentils sit at room temperature for a few minutes, cut, then return to the freezer until the oil is hot.
8
Whisk the remaining egg in a small bowl and combine the panko and salt in a separate bowl. Working with a few croquettes at a time, roll in the egg and then the panko. Place directly in the hot oil and fry until the panko is golden brown and crisp, 3 to 4 minutes.
9
To serve: Spread the labneh in a shallow bowl or platter and drizzle with olive oil. Arrange the croquettes on top and sprinkle with any remaining za’atar before serving.
Ingredients
For the Croquettes
½ cup dried red lentils
1 ¼ cups water
2 garlic cloves, minced
3 tbsp all-purpose or soft wheat flour
1 tbsp nutritional yeast
¾ tsp kosher salt
2 large eggs, divided
avocado or other neutral high-heat oil, for frying
1 cup Japanese-style panko bread crumbs
½ tsp kosher salt
For the Za’atar Blend
3 tbsp dried za’atar
1 tbsp sumac
½ tsp kosher salt
1 tbsp white sesame seeds, toasted
For Serving
¾ cup labneh or Greek yogurt
olive oil
Directions
1
Make the croquettes: Place the lentils and water in a small pot. Cover and cook over medium-low heat for 15 to 20 minutes, until the lentils begin to break down. Remove from the heat and let cool.
2
While the lentils are cooling, line an 8-inch-by-4-inch (20-cm-by-10-cm) loaf pan with parchment paper.
3
When the lentils are cool, add the garlic, flour, nutritional yeast, salt, and 1 egg.
4
Stir to combine, mashing the lentils together as you mix. Transfer to the prepared pan and smooth the top. Place in the freezer and chill until mostly frozen, at least 3 to 4 hours.
5
Make the za’atar blend: Using a mortar and pestle, crush the dried za’atar with the sumac and salt. Add the toasted sesame seeds and partially grind until some of the sesame seeds are in pieces. Set aside.
6
Cook the croquettes: Heat 2 inches of avocado oil in a deep, heavy saucepan to 325°F. Have a medium bowl and the za’atar ready to use.
7
Remove the lentils from the freezer, lift out of the pan, and cut into eight 4-inch long bars. If needed, let the lentils sit at room temperature for a few minutes, cut, then return to the freezer until the oil is hot.
8
Whisk the remaining egg in a small bowl and combine the panko and salt in a separate bowl. Working with a few croquettes at a time, roll in the egg and then the panko. Place directly in the hot oil and fry until the panko is golden brown and crisp, 3 to 4 minutes.
9
To serve: Spread the labneh in a shallow bowl or platter and drizzle with olive oil. Arrange the croquettes on top and sprinkle with any remaining za’atar before serving.
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