-
1
Peel potatoes; cut and place into boiling water in saucepan; BOIL for 10 minutes.
-
2
ADD red lentils to potatoes in water for 3 minutes; DRAIN.
-
3
Return to pan, add garbanzo beans (drained chickpeas if using canned) and MASH and add black pepper.
-
4
Oil spray fry pan (or use 2 teaspoons stock) and saute green onions (spring onions), bacon, garlic and chili sauce for about 4 minutes; add coriander and parsley.
-
5
ADD bacon mixture to mashed mixture; combine well.
-
6
NOTE: Taste at this point and adjust to YOUR liking; no use continuing if you don't like the taste or texture at this point.
-
7
With 1/2 measure cup, take up combined mixture into hands and roll onto cornflake crumbs (on flat tray) like small sausages.
-
8
NOTE: If you place mixture between hands (that look like they are praying), roll back and forth to make it easier to evenly roll; tap both side to square out.
-
9
Place on flat plate, cover and refrigerate at least 30 minutes.
-
10
NOTE: Make sure croquettes are nicely covered all over.
-
11
PREHEAT oven 210C; place baking paper on flat tray; place croquettes and lightly oil spray one side.
-
12
BAKE for 10 minutes, turn, lightly oil spray and bake for another 10 minutes.
-
13
ENJOY!
-
14
Serve with any sauce you enjoy!
-
15
We like Tzatziki!
-
16
NOTE: I count to 5 when using oil spray.
-
17
NOTE: I got 13 out of mine.
