Sweet Potato and Lentil Croquettes

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 to 2 cloves garlic peeled and crushed

1 to 2 bay leaves

2 teaspoons fresh thyme leaves

⅛ teaspoon ground cinnamon (I used a rounded measure)

¼ teaspoon smoked paprika (I used a rounded measure)

Generous handful parsley, roughly chopped

5 to 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

Directions at lydiasflexitariankitchen.com

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