Sweet potato, lentil and carrot croquettes
In the February holidays I visited Spain, if you’ve ever been to Spain you must have tasted their amazing tapas dishes.
My favourite dish was croquettes. I think I consumed my body weight in them during the week that I was there. No kidding, I ate these every lunch without fail and ordered a side with dinner where possible, every day for a week.
Since this trip, I’ve been scouring the web for croquettes recipes to try and replicate these delicious sides at home.
This recipe for soft, vegetarian, sweet potato croquettes are from Healthy Little Foodies, they are kid friendly and packed full of nutrients!
I highly recommend you scroll through the Healthy Little Foodie site as they have tons of great recipes!
Ingredients (for about 16)
- 1 tbsp oil
- 1 cup water
- 1 small onion, peeled and finely chopped
- 3 small carrots, peeled and finely diced
- 1/2 tsp minced garlic
- 1 medium sweet potato, cut into small chunks
- 1 egg
- 100g red split lentils
- 1/2 cup cheddar cheese, grated
- 1 cup Panko Bread crumbs
Heat the oil in a pan.
Add the onion, garlic and carrots.
Sautee for 5 minutes.
Add the red split lentils and sweet potato and stir for a further 5 mins.
Add the water, cover and simmer on a low heat for 30 mins. Stir frequently making sure it doesn’t burn.
Remove from the heat and mash.
Chill for 30 mins.
Preheat the oven to 190 degrees.
Stir the egg and cheese to the sweet potato and lentil mixture.
Use a heaped tablespoon of mixture to form each croquette.
Roll them into small sausage like shapes.
You can tidy up the shape whilst rolling them in the breadcrumbs.
Bake for 30 minutes.
These croquettes are freezer friendly.
More recipes here!