Sweet Potato and Lentil Patties

Sweet Potato and Lentil Spinach Patties are a flavorful and nutritious dish that combines the earthy richness of brown lentils with the natural sweetness of sweet potatoes and the vibrant freshness of baby spinach. These patties offer a delightful balance of textures and a medley of aromatic spices. Whether enjoyed as a main course with a side salad or as a savory snack, these patties are a versatile addition to your meal repertoire.

Prep Time: 25 minutes

Cook Time: 30 minutes

Makes: 12 patties

INGREDIENTS:

• ½ cup brown lentils
• 500g Sweet Potato, peeled, cubed
• 2 tablespoons olive oil (plus more for frying)
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon turmeric
• 60g baby spinach, roughly chopped
• ⅓ cup plain flour
• Natural yogurt and lemon wedges, to serve

INSTRUCTIONS:

1. Preheat the oven to 220°C / 200°C fan-forced.
2. Line an oven tray with baking paper.
3. Place the sweet potato cubes on the tray, drizzle with half of the olive oil, and bake for 15-20 minutes or until tender. Mash the roasted sweet potato in a bowl and set aside.
4. Cook the brown lentils in boiling water for 15-20 minutes or until softened. Drain well and transfer to a large bowl to cool.
5. Heat the remaining olive oil in a large frying pan over medium heat.
6. Add the chopped onion and crushed garlic, cooking for 4-5 minutes until softened.
7. Add the ground cumin, ground coriander, and turmeric. Cook for 1 minute until fragrant.
8. Stir in the chopped baby spinach until just wilted.
9. Transfer the mixture to the bowl with lentils and sweet potato. Mix well and season to taste. Chill the mixture until cold.
10. Form the chilled mixture into patties and toss each patty in plain flour to coat.
11. Heat oil in a frying pan over medium-high heat. Cook the patties for 2-3 minutes on each side until golden. Drain on paper towels.
12. Serve the Sweet Potato and Lentil Spinach Patties with a dollop of natural yogurt and lemon wedges on the side.

TIPS:

• Lentil Cooking: Cooking the lentils until they are softened but not mushy is essential for the texture of the patties. You want them to hold their shape when mixed.
• Mashed Sweet Potato: Roasting the sweet potato cubes before mashing adds a depth of flavor to the patties. Ensure they are tender before mashing.
• Spice Aroma: When cooking the onion and garlic with the spices, allow the spices to toast briefly. This enhances their aroma and flavor.
• Forming Patties: Chill the lentil and sweet potato mixture before forming the patties. This makes it easier to shape them without the mixture being too sticky.
• Coating in Flour: Coating the patties in flour helps create a crispy exterior during frying. It also prevents the patties from falling apart.
• Frying Patties: Heat the frying pan to medium-high and add enough oil to cover the bottom. This ensures a golden crust without making the patties greasy.
• Serving: Accompany the patties with a dollop of natural yogurt and lemon wedges for a refreshing contrast of flavors.

These Sweet Potato and Lentil Spinach Patties are a great way to incorporate plant-based protein and wholesome ingredients into your meals. With their delightful blend of spices and the natural sweetness of sweet potatoes, they are not only delicious but also nourishing. Enjoy them as a vegetarian main course or as a delightful addition to your appetizer spread.