1/2 cup (heaping) of lentils
1 liter of milk
1 American cup of water
1/2 cup (heaping) of rice
1 tablespoon of vegetable oil
2 minced garlic cloves
1/2 cup of finely chopped onion
Salt, pepper, and chives to taste
3 tablespoons of all-purpose flour
2 beaten eggs
Breadcrumbs for coating
Vegetable oil for frying
1/2 cup (heaping) of lentils
1 liter of milk
1 American cup of water
1/2 cup (heaping) of rice
1 tablespoon of vegetable oil
2 minced garlic cloves
1/2 cup of finely chopped onion
Salt, pepper, and chives to taste
3 tablespoons of all-purpose flour
2 beaten eggs
Breadcrumbs for coating
Vegetable oil for frying
1 Place the lentils in a bowl and soak them with 1 American cup of milk and 1 American cup of water
Let it rest for two hours
Transfer to a pot and add 1/2 American cup of milk
Cook the lentils until they're tender, adding hot water as needed
2 In one half of the pot, cook the rice in 1 American cup of milk. Reserve
Heat the vegetable oil, then sauté the garlic and onion
Add the cooked rice, lentils, salt, pepper, and chives
3 Add the flour dissolved in the remaining milk
Cook, stirring constantly, until it thickens
Let it cool down
Shape the croquettes with your hands and coat them with the beaten eggs and breadcrumbs
Fry them in hot vegetable oil.
