These little croquettes are made with sprouted lentils, the sprouting process reduces the carbohydrate and starch content of lentil and also makes them more digestible. Ingredients.

2 1/2 cups of sprouted lentils, made with 1 cup of whole lentils.

1/4 cup flax seeds.

1 heaped tablespoon of tahini.

1 tablespoon fennel seeds.

1 large or 2 small onions.

1 egg.

1 chilly or equivalent chilli flakes.

1 cup of grated strong cheese, optional if you are dairy free, but I like the oily cheesiness these add to the croquettes.

1 small apple, not strictly necessary but the soft sweetness adds depth.

almond flour.

salt and pepper.

I start the sprouting process about 3 days before I want to use the sprouts. Cover 1 cup of whole lentils with water and soak overnight. I use the little green organic ones but any whole lentils will work fine. Strain off the water and cover the bowl with a saucer, rinse and strain a couple of times a day until the little leaves are just starting to peak out. At this stage they can be refridgerated for a few days if you like, I also use these sprouted lentils a lot in salads and in soups.

Chop the onions finely in a food processor and then fry in some coconut oil until stating to brown. Measure 2 1/2 cups of the sprouted lentils out into the food processor and chop a bit. You will probably have some of the sprouted lentils left over to use in salads.

Add the chilli and the apple to the processor and chop some more until quite fine. Grind the flax seeds in a coffe grinder, then add the lentil mix, the fried onions and the ground flax seeds to a large bowl.

Toast the fennel seeds for a few minutes in the same pan you used to fry the onions, this brings out the flavour. Add the tahini, the grated cheese, the egg, the fennel seeds and some salt and pepper to the lentil mix in the bowl and mix everything together. Leave this to stand for 15 – 20 minutes to let the flax seeds absorb the liquid. At this stage it can refrigerated and left for several hours.

With slightly wet hands roll the mixture into small balls, I made 22 with my mix. Then roll the balls in almond flour.

Then fry the balls in some coconut oil, don’t be shy with the oil, as we want a nice crispy outer layer. Flatten them a little as you put them into the pan as this makes it easier to cook them and you only need to turn them once. Then put them in an oven tray and bake at 180c for 15 minutes. If you can’t be bothered to fry them first then just put them straight into the oven for 30 minutes, they won’t be so crispy on the outside but are still very yummy.Here we are having them with roasted Brussel sprouts and bacon with a tomato sauce.These are great with salad, or on a platter with tzatziki or as we had them with vegetables and tomato sauce. About 3 gms of carbs per croquette.