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!
Ingredients
For the Croquettes:
- 2 tablespoons olive oil
- 1/2 yellow onion finely diced
- 1/2 teaspoon freshly grated ginger
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 2 cups 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
For the Almond Coating
- 1 and 1/2 cups roughly ground up almonds can pulse regular almonds in a food processor or place them in a plastic bag and whack 'em with a rolling pin
- pinch of salt
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon smoked paprika
- 2 eggs whisked well
Instructions
- Preheat oven to 400 degrees
- Add olive oil and onion to a pan and saute till onions begin to caramelize
- Add in the garlic and ginger and frozen spinach and let cook, stirring a bit, till spinach is warmed through
- Add in the cumin, coriander, turmeric, and paprika
- Then, using a fork, roughly mash up the potatoes and add them to the spinach and spice mix
- Add in the cooked lentils
- Season with salt and pepper (according to your taste)
- Finally, add in the jalapeno and remove pan from heat
- Let cool a bit and when mix is comfortable to touch, gather up spoonfuls and form into balls/croquettes.
- 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.
- Then, use one hand to dunk a ball in the egg mix and the other hand to dunk it into the almond coating.
- Place all the balls/croquettes on an aluminum foil lined baking tray and bake for 35-40 minutes - till crispy.
- Enjoy plain or with sambal oelek
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