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Tuesday, 11 June 2019

Curried Sweet Potato & Lentil Patties


These lightly spiced curried sweet potato & red lentil patties are full of flavour and nourishing goodness! They make the perfect lunch paired with a side salad or even some pitta bread, or you could have them as a more filling meal with some brown rice and mango chutney! They'd even workout fabulously as a starter to an Indian feast!


Sweet potato & red lentils are the perfect pair, their flavours accompany each other so well and of course the colours are a dream together. I've used a medium spiced curry powder and turmeric powder in these patties for a beautiful curry flavour and of course a boost of antioxidants. Talking of nutrients, these patties are brimming with vitamins and minerals! Sweet potato is a brilliant source of vitamin B and vitamin C as well as beta-carotene which coverts to vitamin A once consumed. Red lentils contain plenty of folate, iron, B6 and of course plant based protein. Of course both sweet potato and red lentils are rich in fibre too which is super important for gut health.


So as you can tell, these patties are a nutritional powerhouse! Paired with them before utterly delicious and being super easy to make they're just the perfect recipe. I know I'm going to be making these regularly and hopefully they'll become a staple for you too!

Yield: 6
Author: Nourishing Amelia

Curried Sweet Potato & Lentil Patties

A recipe for delicious spiced sweet potato & red lentil patties. Gluten free, vegan and full of flavour!
prep time: 20 Mcook time: 10 Mtotal time: 30 M

ingredients:

  • 1 large sweet potato 
  • 200g red lentils 
  • 1 white onion
  • 2 cloves garlic
  • 1 tsp turmeric powder
  • 1 tsp medium curry powder
  • 1 tbsp flaxseed mixed with 4 tbsp water
  • 5 tbsp gluten free flour
  • 6g fresh coriander 
  • Salt & pepper
  • 2 tbsp olive oil 

instructions:

How to cook Curried Sweet Potato & Lentil Patties

  1. Peel and chop the sweet potato. Steam cook for 15-20 minutes until soft.
  2. Rinse the red lentils and add them to a saucepan along with 300ml water. Simmer over a medium heat to cook for around 8-10 minutes or until the lentils have absorbed the water.
  3. Mix the flaxseed and water in a bowl and allow to sit for 5 minutes.
  4. Heat 1tbsp olive oil in a frying pan.
  5. Finely chop the onion and add to the frying pan along with the crushed garlic cloves. Cook for 2 minutes to brown. 
  6. Add the curry powder and turmeric powder to the pan and cook for around 30 minutes to fragrant. Put to one side.
  7. Add the cooked sweet potato to a food processor and pulse until smooth. 
  8. Add the red lentils, onion, garlic, spices, thickened flaxseed mixture, fresh coriander, salt and pepper to the food processor. Pulse to combine the ingredients, but don't puree!
  9. Stir in the flour, adding more if the mixture looks too wet.
  10. Heat 1 tbsp olive oil in a frying pan.
  11. Mould the mixture into burger shapes - top tip, wet you hands slightly beforehand to make this a little easier. 
  12. Place the patties into the frying pan. I suggest cooking only 2 or 3 at one time.
  13. Cook for 5 minutes on one side before flipping and cooking for a further 5 minutes on the other side. Repeat with the remaining patties. 
  14. Serve and enjoy!
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