Crispy Sweet Potato Lentil (Printable Version)
Golden patties combine spiced lentils and sweet potatoes, pan-fried to crisp perfection with aromatic herbs and spices.
# Ingredients Required:
→ Legumes
01 -
200 g red lentils, rinsed and drained
→ Vegetables
02 -
2 medium sweet potatoes, peeled and grated (approx. 300 g)
03 -
1 small onion, finely chopped (approx. 70 g)
04 -
2 cloves garlic, minced
05 -
1 tablespoon fresh ginger, grated (approx. 6 g)
06 -
¼ cup fresh cilantro, chopped (approx. 15 g)
→ Spices
07 -
1 teaspoon ground cumin
08 -
1 teaspoon ground coriander
09 -
½ teaspoon chili powder (adjust to taste)
10 -
Salt and black pepper, to taste
→ Flour
11 -
60 g all-purpose flour or chickpea flour (for gluten-free alternative)
→ Oils
12 -
30 ml olive oil or vegetable oil for frying
# Guide to Cooking:
01 -
Combine rinsed lentils with 480 ml water in a medium saucepan. Bring to a boil, reduce heat, and simmer for 15 minutes until lentils are tender but retain shape. Drain excess water.
02 -
In a large bowl, mix cooked lentils, grated sweet potato, chopped onion, minced garlic, and grated ginger until evenly combined.
03 -
Incorporate ground cumin, ground coriander, chili powder, chopped cilantro, salt, and pepper. Stir thoroughly to distribute seasonings evenly.
04 -
Gradually add flour, stirring continuously until the mixture holds together and can be shaped into patties without falling apart.
05 -
Form mixture into patties approximately 5 cm in diameter and 1.3 cm thick. Yield is 10-12 patties.
06 -
Heat oil in a large non-stick skillet over medium heat. Fry patties in batches without crowding, cooking 4-5 minutes per side until golden brown and crispy.
07 -
Transfer patties to paper towels to absorb excess oil. Serve warm, optionally garnished with fresh cilantro or accompanied by a yogurt dip.
# Extra Suggestions:
01 -
Adjust chili powder according to preference for spiciness. Use chickpea flour as a gluten-free alternative.