Lentil and spinach croquettes

Ingredients

  • 1 cup dried red lentils
  • 2 bunches fresh spinach or silverbeet
  • 1 cup fresh wholemeal breadcrumbs
  • 1 egg
  • 1/2 tsp nutmeg
  • Sea salt
  • Freshly ground black pepper
  • Flour
  • Oil for shallow frying

Method

  1. Rinse lentils, boil & simmer for 15 minutes or till very tender. Drain.
  2. Wash spinach, cut off white stems & stalks, bland in hot water for about 30 seconds, rinse under cold water. Scrunch into ball & squeeze out as much liquid as possible. Chop finel. Mix lentils, spinach, breadcrumbs, egg, nutmeg & seasoning, use more breadcrumbs if too moist.
  3. Form into croquettes. Coat in flour a shallow fry until golden.