This recipe is gluten free, nut free and vegetarian-friendly
100 g Lentils, uncooked 1/2 cup
300 g sweet potato, raw 10.5 oz
70 g carrot, grated 2.5 oz
100 g cheddar, grated 3.5 oz
1 large egg
40 g frozen peas 1/4 cup
1/2 tsp paprika
olive or avocado oil
240 ml low sodium chicken or vegetable broth 1 cup
Add the lentils to a saucepan, cover with the broth, bring to a boil and simmer till all liquid is almost absorbed, turn off heat, cover with a lid and leave for 10 mins.
Pierce sweet potato with a fork and microwave for approx 6 mins, until soft to touch (if you don’t have a microwave you can steam)
Remove skin from sweet potato and mash until smooth.
Preheat oven to 200c or 400f
Add lentils to a bowl, along with sweet potato, cheddar, carrot, paprika and combine
Add the egg and mix till combined
Stir in the peas
Form into croquettes or patties (approx 15) and place on a baking tray lined with parchment paper
Spray or brush over the top with olive or avocado oil
Bake in the oven for approx 30 mins, until firm and lightly golden.