Lentil Croquettes With Watercress And Kefir

• 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

1. Kefir sauce: Stir kefir, honey, and salt in a small bowl; cover and chill.
2. 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.
3. Puree spice mix, watercress, broth, and salt in a blender until smooth. Cover and chill until ready to use.
4. Toast caraway in a dry large skillet over medium-high, tossing, until fragrant, about 30 seconds. Let cool; finely grind in spice mill.
5. Cook scallions in same skillet, turning occasionally, until charred, 5 minutes. Let cool, then coarsely chop. Reserve skillet.
6. 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.
7. 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.
8. Swirl both sauces in bowls; top with croquettes. Drizzle with pomegranate molasses and finish with watercress.
9. Do ahead: Croquettes can be formed 1 day ahead. Cover and chill. Bring to room temperature before frying.

milk, honey, kosher salt, caraway seeds, coriander seeds, watercress leaves, vegetable broth, kosher salt, caraway seeds, scallions, serrano chile, garlic, pumpernickel bread, ricotta, lentils, vegetable broth, onion powder, paprika, kosher salt, vegetable oil, molasses, a spice mill

Taken from www.epicurious.com/recipes/food/views/lentil-croquettes-with-watercress-and-kefir-56389365 (may not work)