LENTIL CROQUETTES WITH WATERCRESS AND KEFIR

Lentil Croquettes with Watercress and Kefir image

Yield 4 Servings

Number Of Ingredients 22

1 cup kefir (cultured milk)
1 1/2 teaspoons honey
1 teaspoon kosher salt
1 teaspoon caraway seeds
1 teaspoon coriander seeds
2 cups (lightly packed) trimmed watercress leaves
1/2 cup low-sodium vegetable broth
1/2 teaspoon kosher salt
1 teaspoon caraway seeds
4 scallions, white and pale-green parts only
1 serrano chile, seeded, chopped
3 garlic cloves, chopped
4 ounces pumpernickel bread, torn into small pieces
2 ounces ricotta
1 cup sprouted lentils
1/4 cup low-sodium vegetable broth
1 tablespoon onion powder
1 teaspoon paprika
1 1/2 teaspoons kosher salt, plus more
Vegetable oil (for frying; about 3 cups)
Pomegranate molasses and watercress leaves (for serving)
A spice mill or a mortar and pestle

Steps:

Kefir sauce: Stir kefir, honey, and salt in a small bowl; cover and chill.
Toast seeds in a dry small skillet over medium-high, tossing occasionally, until fragrant and coriander seeds start to pop, about 3 minutes. Let cool; finely grind in spice mill.
Purée spice mix, watercress, broth, and salt in a blender until smooth. Cover and chill until ready to use.
Toast caraway in a dry large skillet over medium-high, tossing, until fragrant, about 30 seconds. Let cool; finely grind in spice mill.
Cook scallions in same skillet, turning occasionally, until charred, 5 minutes. Let cool, then coarsely chop. Reserve skillet.
Process caraway, scallions, chile, garlic, bread, ricotta, lentils, broth, onion powder, paprika, and 1 1/2 teaspoons salt in a food processor to a paste (some larger pieces of lentils should still be visible). Form into 12 balls.
Pour oil into a large heavy skillet to a depth of 1/2" and heat over medium-high until oil bubbles immediately when a pinch of lentil mixture is added. Working in batches if needed, cook croquettes until deep golden brown and crisp, about 2 minutes per side. Drain on paper towels; season with salt.
Swirl both sauces in bowls; top with croquettes. Drizzle with pomegranate molasses and finish with watercress.
Do ahead: Croquettes can be formed 1 day ahead. Cover and chill. Bring to room temperature before frying.