In a pan, heat the oil over medium heat and sauté the ginger, garlic, and onion for 5 minutes, stirring regularly until they are softened and start to brown.
Add the spices and tomato paste. Stir and remove from heat.

In a large bowl, mix the lentils, potato, cooked onion mixture, and Swiss cheese.
Stir in the lemon juice, salt, pepper, hot sauce, and parsley.
Taste and adjust the seasoning as needed. Set aside.

Mix the flour with the water and set aside.
On a work surface, cut each tortilla in half to make semi-circles.
With your fingers, apply a thin layer of the flour and water mixture to the right side of each semi-circle and fold it over two-thirds of the way.
Flip the tortilla and press the edges together to form a cone.
If the edges do not stick together, add a little more flour and water mixture.

Preheat the oven to 400 F (200 C).
Prepare a baking sheet by lining it with a silicone mat.

Fill the cone with 3 to 4 tablespoons of filling, then seal the edges of the top part, again using the flour and water mixture if needed.
Repeat until all the filling and tortillas are used up.

Place the croquettes on the prepared baking sheet.
Brush the croquettes with melted butter, top and bottom.
Bake for 15 minutes, then flip the croquettes and continue baking for 10 more minutes.