Ottolenghi's Sweet Potato and Lentil Croquettes
Servings: 6 servings
Ingredients
- 2 large sweet potatoes roasted, cooled and the flesh removed (somewhere around 4 cups mashed. The exact amount isn't important as long as your sweet potato/lentil ratio is around 2:1)
- 2 cups cooked lentils OR 1 cup dried green or brown lentils
- 1 medium onion peeled and diced
- Pinch red pepper flakes
- 1-2 cloves garlic peeled and crushed
- 1-2 bay leaves
- 2 teaspoons fresh thyme leaves
- 1/8 teaspoon ground cinnamon (I used a rounded measure)
- 1/4 teaspoon smoked paprika (I used a rounded measure)
- Generous handful parsley, roughly chopped
- 5-6 mint leaves, roughly chopped
- Salt and pepper to taste
- 3 ½ ounces 100 g crumbled feta cheese (I broke the pieces off a block)
- 2 large beaten eggs
- 1 cup flour
- 2 cups panko breadcrumbs
- Vegetable oil for frying
Instructions
- Cook the sweet potatoes using whatever method you like (Mine were so large I pricked them all over with a fork then microwaved them on high for 6 minutes, then at 2 minute intervals until they were soft)
- When cool enough to handle, cut the sweet potatoes in half and scoop out the flesh. You won’t need the skins. Give the sweet potatoes a rough mash in your largest mixing bowl.
- While the sweet potatoes are cooking, heat a little oil and a pinch of red pepper flakes in a large sauce pan. Sauté the onions until they have softened and start to change colors. Reduce the heat to low, add the cooked lentils, garlic, bay leaves and thyme. Add enough water to keep things from sticking and simmer for 15 minutes or so. The lentils should be very soft. (If using dried lentils, rinse and pick through them before adding to the sauce pan along with the other ingredients. Cover them with about an inch of water and cook for 30 minutes or until very soft)
- Remove the bay leaves and drain any excess liquid from the lentils, then add them to the sweet potatoes. Add the cinnamon, paprika, parsley, mint, salt and pepper. Give the whole thing a mix. It’s easiest to use your hands.
- Add the feta chunks and combine. Don’t worry if your mix isn’t uniform.
- Prepare a tray or plate that will fit into your freezer by lining it with baking parchment.
- Divide the mix into 6 balls and arrange on the tray. Pat them into a uniform patty about an inch (2.5 cm) thick. If the mix is too loose, freeze for 30 minutes before forming into patties. Freeze for at least 2 hours. At this point you can package the croquettes to use in the future.
- Up to a day before cooking, set up a standard breading station with beaten eggs, flour and breadcrumbs. Take the patties from the freezer and roll them first in flour, then in the egg, then in the breadcrumbs. Let the croquettes stand at room temperature for at least an hour. It is very important that the croquettes are allowed to thaw before frying. Otherwise the breading will burn before the insides are warmed through. They can rest in the fridge for up to 24 hours before frying.
- When ready to cook, heat the oven to 350°F/180°C. Then, add about an inch (2.5cm) of vegetable oil in a frying pan large enough to fit two croquettes. Heat the oil to 350°F/180°C (use a thermometer). Fry the croquettes two at a time until golden brown on both sides, about 3 – 4 minutes. Transfer the browned croquettes to a baking tray and bake for 8 – 10 minutes until cooked through.
- Serve hot.