These sweet potato and lentil croquettes are a tasty nibble to prepare for a dinner starter or a party finger food.
This simple diary-free and gluten-free recipe is inspired to the famous Spanish croquetas but with a spicy twist. In fact, they have an Indian-style flavour thanks to the lentils and the blend of delicious spices.
These croquettes are prepared with dried split lentils, sweet potatoes, turmeric and cayenne pepper with a crunchy crust seasoned with paprika and coriander.
Croquettes crust is usually prepared with breadcrumbs, but to make this recipe gluten-free we have substituted them with cornmeal (polenta), which also makes the crust extra crunchy. Moreover, the mash contains oat flour for a soft and creamy filling.
This easy recipe can be easily adapted into vegan patties and burgers, you just have to make them bigger and replace eggs in the batter with flax-egg (read the steps of this recipe for a guided example of how to make flax-egg, or read the tips at the bottom of the page).
For a healthier version of the classic fried recipe, our croquettes are gently baked in the air-fryer with no oil, but you can also bake them in the oven.
Sweet potatoes are a very nutritious alternative to white potatoes as they have fewer calories and a lower GI. Also, they are high in vitamin A, covering over 300% of your RDA in 100g.
This recipe is also high in fibre and low in fat and if you want to increase its protein content, just add little cubes of mozzarella or tofu in the filling.
