Crunchy Little Treasures with Lentils, Corn and Cheese
Baked little croquettes that are crisp on the outside and soft inside, made with cooked lentils, sweet corn, and cheese. They are easy to hold, colorful, and designed for a fun kid-friendly meal.
Ingredients
- 240 g cooked and drained lentils (well escurridas)
- 100 g cooked sweet corn (puede ser fresh or congelado and descongelado)
- 80 g shredded mozzarella cheese (grated fino)
- 60 g finely grated carrot (without exceso of humedad)
- 1 unit egg (lightly beaten)
- 45 g breadcrumbs (more extra for cubrir si hace falta)
- 2 g onion powder
- 1 g garlic powder
- 8 g chopped parsley (fresh)
- 15 ml olive oil (for brush and the mezcla)
- 2 g salt
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F and line a baking tray with parchment paper. Brush the paper with a little of the olive oil.
- 2
Place the cooked and drained lentils in a large bowl and mash them with a fork until you get a coarse mixture, leaving a few pieces for texture.
- 3
Add the cooked sweet corn, finely grated carrot, shredded mozzarella cheese, lightly beaten egg, breadcrumbs, onion powder, garlic powder, chopped parsley, salt, and the remaining olive oil.
- 4
Mix very well with a spoon or clean hands until a shapeable mixture forms. If the mixture feels too soft, add a little more breadcrumbs.
- 5
Take small portions of the mixture and shape 12 compact little croquettes or ovals. If you like, lightly coat each one with a bit more breadcrumbs for a crispier exterior.
- 6
Arrange the croquettes on the prepared tray, leaving a little space between them.
- 7
Bake for 16 to 18 minutes at 220 °C / 425 °F, turning them carefully halfway through, until golden outside and hot inside.
- 8
Remove from the oven and let them rest for 3 minutes before serving so the cheese can settle and they are easier to eat by hand.
Chef tips
For a firmer texture, chill the mixture for 10 minutes before shaping. Serve with plain yogurt or a mild tomato sauce on the side if desired.
Substitutions
You can use Oaxaca cheese or another mild melting cheese instead of mozzarella. Parsley can be replaced with finely chopped chives. For a gluten-free version, use gluten-free breadcrumbs.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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