Sweet potato and lentil patties

main dish Vegetarian
Total: 1 hr 50 min. | Active: 50 min.
vegan, lactose-free, gluten-free

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.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 person

Sweet potatoes and lentils
450 g sweet potatoes, peeled, diced
  water, boiling
200 g red lentils, rinsed with cold water, drained
Patties
1 tbsp rapeseed oil
2  onions, finely chopped
30 g sesame seeds
2 tsp ground cumin
3 tbsp Maizena cornflour
½ tsp chilli powder
2 tsp salt
a little  pepper
  oil, for frying

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.

Patties

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.

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