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Red Lentil & Quinoa Croquettes


This recipe comes courtesy of Kim Steevens, head chef Vaughan's kitchen events, Devizes. Tel; 01380 530203




400g cooked red lentils

400g cooked Quinoa

2 tablespoons of herbs

2 teaspoons cumin

2 teaspoons smoked paprika

Salt and pepper to taste


Bread Crumbs;

Flour (use quinoa flour to make GF)

Egg or milk

Sesame seeds




Mix everything except crumbs, egg, flour and sesame together and taste, add extra herbs/spices to your tastes if not sticking well add an egg.

Mould into 1" balls or 2" cigars.

Crumb by rolling in flour then dipping in egg/milk and rolling in crumb/sesame mix repeat if not covered enough. 

Shallow fry till golden brown or bake with a little oil. 180 celsius

In this picture, Kim has served with pineapple and tomato salsa plus a dollop of greek yogurt.

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