Vegan Sweet Potato Croquettes
Sweet potato croquettes are family friendly, gluten free and dairy free. Crispy on the outside and creamy on the inside.
Servings: 4 servings
Calories: 300kcal
Ingredients
- 1/4 cup diced sweet onion
- 1/2 tsp minced garlic
- 1 sweet potato (1 1/2 cups diced)
- 1/4 cup dry red lentils, rinsed
- 1 cup water
- 2 Tblsp gluten free flour
- 1/4 tsp cumin
- 1/4 tsp coriander
- 1/4 tsp salt
- 1 Tblsp fresh cilantro, minced (optional)
- 3/4 cup gluten free panko or gluten free cornflake crumbs
Instructions
- Preheat oven to 400 and prepare a large rimmed jelly roll pan with parchment or silpat mat.
- In medium sized saucepan, saute onion and garlic for 3 - 5 minutes (add a small bit of water to prevent burning)
- Add rinsed red lentils and diced sweet potato. Cover all ingredients with 1 cup water and bring to boil. Simmer for 15 - 20 minutes until potatoes are soft. Drain well.
- Place potato mixture in bowl and mash with fork or potato masher. These do not need to be pureed but most big chunks should be 'mashed' consistency.
- Add to potato mixture cumin, coriander, salt and minced cilantro (optional)
- Shape potato mixture into small oblong croquette shape (about 1 - 1 /2 inches long).
- Place gluten free breadcrumbs in small shallow dish.
- Roll each croquette in the breadcrumb mixture. Place on prepared baking pan.
- Bake in oven for 25-30 minutes, flipping the croquettes halfway through baking time.
- Store leftovers in the fridge in a covered container for up 3 - 5 days.
Nutrition
Calories: 300kcal