Baked Lentil and Sweet Potato Croquettes

Name: Baked Lentil and Sweet Potato Croquettes
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 280 g of Sweet Potato; 100 g of Red Split Lentils; 60 g of Oat Flour; 0.5 tsp of Garlic Powder; 0.5 tsp of Salt; 0.5 tsp of Turmeric; 0.5 tsp of Cayenne Pepper; 0.5 tsp of Nutmeg; 2 Eggs; 130 g of Cornmeal; 15 g of Paprika; 0.5 tsp of Black Pepper; 10 g of Coriander

Vegetarian

Dairy-Free

Nuts-Free

Gluten-Free

Soy-Free

Nutrients

Nutrient	Grams	RDA
Carbs	49g	16%
of which Sugars	4g	5%
Fats	2g	2%
of which Saturates	0g	1%
Proteins	7g	14%
Fibers	6g	26%

Nutrients Proportions

carbs 77%
sugars 7%
fats 3%
saturates 0%
proteins 10%
fibers 10%

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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.

For a healthier version of the classic fried croquettes, these lentil and sweet potato bites 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.

Note: this recipe yields 12 medium-sized croquettes.

Ingredients

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ALLERGY ADVICE: For allergens, see ingredients in bold

For the Filling

Sweet Potato	280 g
Red Split Lentils	100 g
Oat Flour	60 g
Garlic Powder	0.5 tsp
Salt	0.5 tsp
Turmeric	0.5 tsp
Cayenne Pepper	0.5 tsp
Nutmeg	0.5 tsp

For the Crust

Eggs	2
Cornmeal	130 g
Paprika	15 g
Black Pepper	0.5 tsp
Coriander	10 g

step 1

Peel and chop the sweet potatoes into chunks and transfer them into a pot.

Add the dried lentils and enough water to cover the ingredients (1).

Cook covered for 15 minutes until soft and, if needed, add water during cooking.

Mash with a hand blender (2) and transfer into a clean bowl. Cover with cling film and allow cooling in the fridge for 15 minutes.

step 2

In the bowl with the lentil and sweet potato mash add oat flour, garlic powder, salt, turmeric, cayenne pepper and nutmeg (1).

Stir well to combine the ingredients.

Dust your worktop with cornmeal to prevent the croquettes from sticking.

To prepare the croquettes, pinch off one heaped tablespoon of the mash and roll it into a ball in the palm of your hands. Then, flatten it down (2).

step 3

To prepare the gluten-free crust for the croquettes, crack the eggs into a bowl.

In a separate bowl, mix the cornmeal (polenta) with paprika, black pepper and coriander (1).

Dip each lentil ball first into eggs and then into the cornmeal mix. Repeat a second time to make the crust crunchier (2).

step 4

Bake the croquettes in the air-fryer at 250°C (482°F) for 10 minutes.

In an alternative, place them in a baking tray brushed with a bit of olive oil and bake in the oven at 220°C (428°F) or 200°C (390°F) for fan oven for 15 minutes.

If cooking in the oven, flip the croquettes halfway through cooking time to make them crisp on both sides.

Enjoy these yummy lentil and sweet potato bites with a splash of lemon juice or dip into mayo.

Foodacious Tips

To make these lentil croquettes egg-free and vegan, just replace each egg with a 'flaxegg': soak one tablespoon of ground flaxseeds in three tablespoons of water for 15 minutes in the fridge.