Ingredients

• 200g red lentils, rinsed
• 400g sweet potatoes
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 200g plain yogurt
• 1 tablespoon lemon juice

Instructions

1. 1.Cook the sweet potatoes by boiling or microwaving until tender. Once cool enough to handle, peel and mash them in a large bowl.
2. 2.In a small pot, combine the rinsed red lentils with 500ml of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the lentils are soft and have absorbed the water. Drain any excess liquid.
3. 3.Heat 1 tablespoon of olive oil in a frying pan over medium heat. Sauté the finely chopped onion for 5-7 minutes until softened. Add the minced garlic, cumin, coriander, and turmeric, and cook for another minute until fragrant.
4. 4.Add the cooked lentils and the onion-spice mixture to the bowl with the mashed sweet potato. Season with salt and pepper, and mix thoroughly until well combined.
5. 5.Form the mixture into 8 equal-sized patties. If the mixture is too soft to handle, chill it in the refrigerator for 15 minutes.
6. 6.Heat the remaining tablespoon of olive oil in the pan. Carefully place the patties in the pan and cook for 4-5 minutes on each side, until golden brown and crisp.
7. 7.While the patties cook, prepare a simple dip by whisking together the plain yogurt, lemon juice, and a pinch of salt and pepper in a small bowl.
8. 8.Serve the warm lentil and sweet potato cakes immediately with the cool yogurt dip.

Nutrition Information

Why this recipe