Baked Lentil Spinach Croquettes
A crunchy, spiced, almond coating envelopes sauteed and spiced potatoes, lentils and spinach in these Baked Lentil Spinach Croquettes - making them a fun way to get your friends and family to eat their veggies!
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 2 tbsp olive oil
- 1/2 yellow onion finely diced
- 1/2 tsp freshly grated ginger
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp smoked paprika
- 1/2 tsp turmeric
- 2 cup frozen spinach
- 1 cup cooked lentils
- 2 boiled potatoes (skin peeled off)
- 1/2 jalapeno chopped (optional, for a bit of heat)
- 1/4 to 1/2 teaspoon salt and pepper (according to your taste)
- 1 and 1/2 cups roughly ground up almonds
- a pinch salt
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp smoked paprika
- 2 eggs whisked well
Instructions
- 1
Preheat oven to 400 degrees
- 2
Add olive oil and onion to a pan and saute till onions begin to caramelize
- 3
Add in the garlic and ginger and frozen spinach and let cook, stirring a bit, till spinach is warmed through
- 4
Add in the cumin, coriander, turmeric, and paprika
- 5
Then, using a fork, roughly mash up the potatoes and add them to the spinach and spice mix
- 6
Add in the cooked lentils
- 7
Season with salt and pepper (according to your taste)
- 8
Finally, add in the jalapeno and remove pan from heat
- 9
Let cool a bit and when mix is comfortable to touch, gather up spoonfuls and form into balls/croquettes.
- 10
When all the mix has been formed into balls, prep the almond coating by mixing the almonds, cumin, coriander, paprika and salt together in a plate.
- 11
Then, use one hand to dunk a ball in the egg mix and the other hand to dunk it into the almond coating.
- 12
Place all the balls/croquettes on an aluminum foil lined baking tray and bake for 35-40 minutes - till crispy.
- 13
Enjoy plain or with sambal oelek