Ingredients

• 200g red lentils, rinsed
• 400g sweet potato, peeled and cubed
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 cm piece fresh ginger, grated
• 2 tablespoons olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 200g plain Greek yogurt
• 1 small bunch fresh coriander, chopped
• 1 small bunch fresh mint, chopped
• 1 lemon, juiced
• Salt and black pepper to taste

Instructions

1. 1.Place the rinsed lentils and cubed sweet potato in a pot. Cover with water, bring to a boil, then simmer for 15-20 minutes until both are very tender. Drain any excess water thoroughly and set aside to cool slightly.
2. 2.While the lentils and potato cook, heat 1 tablespoon of olive oil in a pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds. Add the chopped onion and cook for 5-7 minutes until soft and translucent.
3. 3.Add the minced garlic and grated ginger to the pan, cooking for another minute until fragrant. Stir in the ground coriander, turmeric, and garam masala.
4. 4.In a large bowl, mash the cooked lentils and sweet potato together. Add the cooked onion-spice mixture, half of the chopped fresh coriander, and salt and pepper to taste. Mix well until fully combined.
5. 5.Shape the mixture into 8-10 small patties. If the mixture feels too wet, you can add a tablespoon of chickpea flour to help it bind.
6. 6.Heat the remaining tablespoon of olive oil in the same pan over medium-high heat. Carefully place the patties in the pan and cook for 4-5 minutes per side, until golden brown and crisp. Work in batches if necessary.
7. 7.To make the dip, combine the Greek yogurt, the remaining fresh coriander, all the chopped mint, lemon juice, and a pinch of salt in a small bowl. Serve the warm patties immediately with the cool yogurt dip.

Nutrition Information

Why this recipe