| Ingredients |
| |
| 2¼ |
cup |
dry yellow split peas |
| 2 |
each |
medium serrano chili, with seeds |
| |
| 1½ |
each |
medium onion, thinly chopped |
| 4 |
cup |
spinach leaves, chopped |
| 1½ |
tsp |
salt |
| |
| Oil for baking or deep frying |
| |
|
| Preparation steps: |
Prepare the yellow split peas:
- Soak the split peas in water for at least 5 hours or overnight. Drain the water.
Set aside 1 cup of the soaked split peas for additional texture.
- Using a hand blender, blend the serrano chilies with 1 cup of split peas to create a smooth paste. Set aside.
Blend the remaining split peas into a coarse paste using a hand blender.
(Alternative: Use a food processor with a sharp blade to puree.)
Prepare the mixture:
- In a large bowl, combine all the split peas (whole, smooth, and coarse), chopped onion, chopped spinach, and salt. Mix well.
Bake the croquettes:
- Shape the mixture into 28 flat croquettes (about 2½ inches each) and place them on two parchment-lined baking sheets.
- Brush the croquettes with oil.
- Bake at 375°F on a middle-high oven rack for 15 minutes.
- Remove from the oven, flip the croquettes, brush with oil again, and
bake additional 15 minutes until golden brown.
Alternative cooking method -
Deep fry the croquettes:
Shape the mixture into 40 small croquettes (about 2 inches each).
Heat oil in a pan.
Fry the croquettes in hot oil for 6-10 minutes until golden brown.
(Tip: If the oil is too hot, the croquettes may burn on the outside before fully cooking inside.)
Transfer to a paper towel to absorb excess oil.
Serving: with Greek yogurt
|
|
|
|
