sovegan.com
Sweet Potato Lentil Cakes
We love making these lentil cakes ahead of time and refrigerating them ready for those days when we're busy working and need a quick ready-made lunch.
Ingredients
Ingredients
- sweet potatoes, peeled + roughly diced
- red lentils, rinsed + drained
- plain flour, or buckwheat flour for gluten-free
- garlic cloves, peeled + diced
- ground cumin
- fresh coriander, chopped
- lemon juice
- salt + pepper
- coconut yoghurt
- olive oil
Method
- 1
Place the sweet potatoes in a steamer and steam for around 10 minutes or until soft.
- 2
Next add the red lentils to a pan and cook per the packet instructions. Once ready, drain and allow to cool. Then place the lentils between a tea towel and squeeze out the excess water.
- 3
Preheat the oven to 200°C fan / 425°F and line a large baking tray with baking paper.
- 4
Place the cooked sweet potatoes in a bowl and mash with a fork. Add the lentils, 1 tablespoon of flour, the garlic, cumin, coriander (reserving a little for garnish), 1 tablespoon of lemon juice, 1 teaspoon of salt and 0.5 teaspoon of pepper and mix to combine.
- 5
Shape the mixture into 15 patties and dust the tops and bottom with the remaining 1/2 tablespoon of flour.
- 6
Place the patties on the baking tray and drizzle with a little olive oil. Bake for 20 minutes until golden, flipping once halfway.
- 7
Meanwhile to make the dressing, in a small bowl combine the coconut yoghurt with ½ a teaspoon of lemon juice and a pinch of salt.
- 8
Serve the lentil cakes with the yoghurt dressing and the reserved fresh coriander.
Unlock this recipe and 700+ more
crafted by Roxy + Ben
New recipes every week. One membership for web and app.
Cancel anytime.
Already a member?