Ingrédients

• 200g brown or green lentils, rinsed
• 400g sweet potato (about 1 large), peeled and cubed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 50g rolled oats
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• A handful of fresh parsley or coriander, chopped
• Salt and freshly ground black pepper to taste
• 200g plain Greek yogurt
• A handful of fresh mint, chopped
• 1 tablespoon lemon juice

Instructions

1. 1.Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. 2.Place the rinsed lentils in a saucepan with 600ml of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender. Drain any excess water.
3. 3.Meanwhile, boil or steam the sweet potato cubes for 15-20 minutes until very tender. Drain and mash well in a large bowl.
4. 4.While the potatoes cook, heat 1 tablespoon of olive oil in a small pan over medium heat. Sauté the chopped onion and garlic for 5-7 minutes until softened and fragrant.
5. 5.Add the cooked lentils, sautéed onion and garlic, rolled oats, ground cumin, coriander, turmeric, and fresh parsley to the mashed sweet potato. Season with salt and pepper. Mix until well combined.
6. 6.Form the mixture into 8 medium-sized patties. Place them on the prepared baking sheet and brush the tops with the remaining 1 tablespoon of olive oil.
7. 7.Bake for 20-25 minutes, flipping halfway through, until the patties are golden brown and firm.
8. 8.While the patties are baking, prepare the sauce by mixing the Greek yogurt, chopped mint, lemon juice, and a pinch of salt in a small bowl.
9. 9.Serve the warm patties with the cool mint-yogurt sauce.

Informations nutritionnelles

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