These simple and healthy sweet potato and lentil patties with toasted sesame seeds and cumin have a hint of the Orient about them. They are vegan, gluten-free and have a soft, fluffy texture. The patty mixture can be kept in the fridge for several days and can therefore be used for different dishes over multiple days. These patties go beautifully with salad and taste particularly good in a burger bun. With onions, lettuce, a spread and cheese.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
Sweet potatoes and lentils
How it's done
Sweet potatoes and lentils
Cook the sweet potatoes (uncovered) in boiling water for approx. 12 mins. Add the lentils and cook for approx. 12 mins. Drain through a fine sieve, return to the pan. Allow the residual moisture to evaporate by swirling the pan. Mash the sweet potatoes and lentils with a fork.
Heat the oil in a frying pan, add the onions and sauté briefly. Add the sesame seeds and cumin, cook for approx. 1 min., allow to cool slightly. Mix the sweet potato & lentil mash with the onions and the cornflour, season the mixture, knead well by hand. Cover and chill for approx. 1 hr.
With wet hands, shape the mixture into approx. 8 balls and press flat. Heat a dash of oil in a non-stick frying pan. Fry the patties in batches for approx. 4 mins. on each side.
|Serve with:||Burger buns, salad.|
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