Appetizer: Canada – Saskatchewan (Canadian Prairies) – Saskatchewan Lentil Croquettes

Serving Size: 6

Approximate Time

Prep 45 min

Cook 12 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 1 cup (200 g) dried green or brown lentils, rinsed
- 3 cups (720 ml) water or low-sodium vegetable stock for cooking lentils
- 1 small Yukon Gold potato, peeled and cubed, about 6 oz (170 g)
- 1 tbsp (15 ml) canola oil, plus extra for frying (use locally produced canola oil if available)
- 1 small yellow onion, finely chopped, about 3 oz (85 g)
- 1 medium carrot, finely grated, about 2 oz (55 g)
- 2 cloves garlic, minced
- 2 oz (55 g) aged cheddar, finely shredded
- 2 tbsp (8 g) fresh chives, finely chopped
- 1 tbsp (4 g) fresh flat-leaf parsley, chopped
- 1 tsp (1 g) fresh thyme leaves, chopped (or 1/2 tsp dried thyme)
- 1/4 tsp (0.5 g) ground caraway or 1/2 tsp (1 g) whole caraway, lightly crushed (optional, Prairie touch)
- 1/2 tsp (1 g) smoked paprika
- 1 large egg (approx. 50 g)
- 1/2 cup (60 g) plain breadcrumbs, plus 1 cup (100 g) panko or breadcrumbs for coating
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- Lemon wedge for squeezing (optional)
Dipping sauce
- 1/2 cup (120 g) plain Greek yogurt or sour cream
- 2 tbsp (30 ml) Dijon mustard
- 2 tbsp (30 ml) local honey
- 1 tbsp (15 ml) chopped fresh dill
- 1 tsp (5 ml) lemon juice or apple cider vinegar
- Salt and pepper to taste

Instructions

Short Description:
Crisp, golden croquettes made from locally grown Saskatchewan lentils, mashed potato, regional herbs and cheddar, served with a honey-dill mustard dipping sauce made from local honey and fresh dill.

Regional Notes:
This Prairie version highlights Saskatchewan-grown green/brown lentils and canola oil, and uses regional herbs (chives, thyme, dill) and aged cheddar common to local farms. The dipping sauce uses local honey and dill to reflect Saskatchewan ingredients rather than Mediterranean- or South-Asian-style chutneys or chutney-based sauces.

1. Cook the lentils: place rinsed lentils and 3 cups (720 ml) water or stock in a medium pot. Bring to a simmer, reduce heat, and cook uncovered 18–22 minutes until tender but not falling apart. Drain and set aside to cool slightly.
2. Cook the potato: while lentils cook, boil the cubed Yukon Gold until fork-tender, about 10–12 minutes. Drain and mash until smooth; set aside to cool slightly.
3. Sauté aromatics: heat 1 tbsp (15 ml) canola oil in a skillet over medium heat. Add chopped onion and grated carrot and cook 4–6 minutes until softened. Add minced garlic and cook 30–45 seconds more. Remove from heat and let cool slightly.
4. Combine croquette base: in a large bowl, mash the cooked lentils lightly with a fork (leave some texture). Add mashed potato, sautéed onion/carrot/garlic, shredded cheddar, chopped chives, parsley, thyme, caraway (if using), smoked paprika, 1/2 cup (60 g) plain breadcrumbs, egg, 1 tsp (5 g) salt and 1/2 tsp (2 g) black pepper. Mix until evenly combined. Taste and adjust seasoning; add a squeeze of lemon if desired.
5. Chill to firm: cover the bowl and refrigerate the mixture 20–30 minutes to firm up, which makes forming croquettes easier.
6. Form and coat: shape the mixture into small croquettes (about 1 1/2 tbsp / 25–30 g each) to make roughly 18 croquettes (about 3 per serving). Place 1 cup (100 g) panko or breadcrumbs in a shallow dish and roll each croquette to coat evenly.
7. Fry (preferred) or bake:
   - Frying: heat about 1/4 inch (6–7 mm) canola oil in a large skillet over medium-high heat. When oil is hot (test with a breadcrumb — it should sizzle), fry croquettes in batches 2–3 minutes per side until golden brown and crisp. Drain on paper towels.
   - Baking: preheat oven to 400°F (200°C). Place croquettes on a parchment-lined baking sheet, lightly brush or spray with canola oil, and bake 12–18 minutes, turning once, until crisp and golden.
8. Make the dipping sauce: whisk together Greek yogurt (or sour cream), Dijon mustard, local honey, chopped dill, and lemon juice (or apple cider vinegar). Season with salt and pepper to taste. Chill until ready to serve.
9. Serve: arrange croquettes on a platter, garnish with extra chopped chives or dill, and serve warm with the honey-dill mustard dipping sauce.