Yellow Lentil And Sweet Potato Croquettes Recipe

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Recipe

• 150g of raw yellow lentils 
• 100g of peeled, raw sweet potatoes, cut into small pieces
• 1 tablespoon of chopped white onion
• 1 handful of chopped parsley and rosemary
• ½ teaspoon of vegetable stock powder
• Flaked pistachios
• 100g of corn breadcrumbs
• A pinch of wasabi

Method

• Brown the onion with a little extra virgin olive oil and leave to cool.
• Steam the sweet potatoes, cool well and pass through the mincer, together with some of the lentils and cooled browned onion.
• Combine the whole lentils together with the mixture passed through the mincer, add the parsley and rosemary, season with a little wasabi and vegetable stock powder and start kneading in a food processor, gradually adding the breadcrumbs and a sprinkling of pistachios. 
• As soon as the mixture is smooth, consistent and dry, form balls or croquettes of about 25g each.
• Cover the croquettes with the flaked pistachios, using a little water to act as a binder if necessary, then cook in a pan with a drizzle of oil.
• Serve with sautéed vegetables or tomato sauce.