Lentil and chickpea croquettes

Ingredients

• 500g sebago potatoes, peeled, chopped
• 1/2 cup dried red lentils, washed
• 400g can chickpeas, drained, rinsed
• 3 green onions, chopped
• 2 garlic cloves, crushed
• 2 rindless bacon rashers, finely chopped
• 3 small red chillies, deseeded, chopped
• 2 tablespoons chopped fresh coriander
• 1/3 cup cornflake cereal crumbs
• mixed salad, to serve
• 1/2 cup whole-egg mayonnaise
• 1 lime, rind finely grated, juiced

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