Ingrédients

• 200g red lentils, rinsed
• 500g sweet potatoes, peeled and cubed
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 50g rolled oats, blended into flour
• 30g fresh cilantro or parsley, chopped
• 2 tablespoons olive oil
• 150g Greek yogurt
• 1 tablespoon lemon juice
• Salt and black pepper to taste

Instructions

1. 1.In a pot, cook 200g of rinsed red lentils in 500ml of water for about 15 minutes until soft. Drain any excess water thoroughly and set aside.
2. 2.Simultaneously, boil or steam 500g of cubed sweet potatoes until fork-tender, about 15 minutes. Drain well and place them in a large bowl to mash.
3. 3.While the lentils and potatoes cook, heat 1 tablespoon of olive oil in a pan over medium heat. Sauté the chopped onion and garlic until soft and translucent, about 5-7 minutes.
4. 4.Stir the cumin, coriander, and turmeric into the onions and garlic, cooking for another minute until fragrant.
5. 5.Add the cooked lentils, sautéed spice mixture, blended oats (oat flour), and most of the chopped cilantro to the mashed sweet potatoes. Season with salt and pepper and mix until well combined.
6. 6.Shape the mixture into 8 equal-sized patties. If the mixture is too wet, add a little more oat flour.
7. 7.Heat the remaining tablespoon of olive oil in the same pan over medium-high heat. Pan-fry the patties for 4-5 minutes on each side until golden, crisp, and heated through.
8. 8.For the dip, combine the 150g of Greek yogurt, 1 tablespoon of lemon juice, and the remaining fresh herbs in a small bowl. Serve the warm patties immediately with the cool yogurt dip.

Informations nutritionnelles

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