For the croquettes
- 75g/2¾oz Puy lentils
- 100g/3½oz cooked, mashed sweet potato
- 1 tbsp dried mixed herbs
- 25g/1oz breadcrumbs
- 1 tsp grated nutmeg
- 1 free-range egg yolk
For the coating
- 100g/3½oz plain flour, plus extra for dusting
- 1 free-range egg, beaten
- 150g/5½oz polenta
- vegetable oil, for frying
For the raita
For the croquettes, cook the Puy lentils according to packet instructions. Drain.
Mix the Puy lentils, sweet potato, mixed herbs, breadcrumbs, nutmeg and egg yolk together in a bowl until well combined.
For the coating, sprinkle the flour onto a plate, beat the eggs in a bowl and sprinkle the polenta onto a separate plate.
With floured hands, mould small amounts of the mixture into 7.5cm/3in long cylinders.
Dredge the croquettes in the flour, then dip into the beaten egg and finally dip into the polenta to coat completely.
Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Fry the croquettes for 2-3 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
For the raita, mix the yoghurt, mint and lime zest and juice together in a bowl.
Serve the croquettes with the raita dip alongside.
You can prepare the croquettes in advance and chill them in the fridge. Remove from the fridge 30 minutes before cooking, and fry just before serving.