Hearty, pan-fried cakes made from nutritious lentils and sweet potatoes, seasoned with warm spices. A delicious and budget-friendly vegetarian meal perfect for a light lunch or dinner.
Ingredients
- 100g brown or green lentils, dry
- 250g sweet potato
- 50g rolled oats
- 1 small onion
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric
- 2 tablespoons olive oil
- Juice of 1/2 lemon
- Salt and freshly ground black pepper to taste
- Fresh parsley, for garnish (optional)
Instructions
- 1.Rinse the lentils, then place them in a small saucepan with 500ml of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender. Drain well.
- 2.While the lentils cook, peel the sweet potato and cut it into small cubes. Boil or steam for 15-20 minutes until very soft. Drain and mash with a fork.
- 3.Finely chop the onion and garlic. If you have a food processor, you can briefly pulse the oats to create a coarse flour.
- 4.In a large bowl, combine the cooked lentils, mashed sweet potato, chopped onion, garlic, oats (or oat flour), cumin, coriander, and turmeric. Season generously with salt and pepper.
- 5.Mix everything together until well combined. The mixture should be firm enough to shape. If it's too wet, add a few more oats.
- 6.Divide the mixture into 4-6 equal portions and shape them into patties about 2cm thick.
- 7.Heat the olive oil in a large non-stick frying pan over medium heat. Carefully place the patties in the pan and cook for 4-5 minutes per side, until golden brown and crisp.
- 8.Serve the cakes hot, with a fresh squeeze of lemon juice and a sprinkle of chopped parsley if desired.
Nutrition Information
Why this recipe
This recipe is rich in plant-based protein and fiber from lentils and oats, promoting digestive health and sustained energy. Sweet potatoes provide a wealth of Vitamin A and complex carbohydrates for a balanced, nutritious, and budget-friendly meal.
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