Sweet Potato Lentil Patties
Ingredients
- 1 large sweet potato
- 1 tablespoon olive oil
- Generous pinch of salt
- 1 cup red lentils
- Pinch of salt (for lentils)
- 1 small red onion
- 1/4 cup oat flour
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon cayenne pepper
- 1 teaspoon salt
Preparation
Chop 1 large sweet potato into 3/4 -inch pieces and rub with 1 tablespoon olive oil and a generous pinch of salt. Bake at 400°F on a lined sheet until fork tender, about 20 minutes.
Meanwhile, add 1 cup red lentils to a small saucepan with 1 cup water and a pinch of salt. Bring to a boil, reduce heat, and simmer for about 5 minutes until al dente. Drain and set aside.
Finely dice 1 small red onion and transfer to a small bowl.
Blend or process the cooked sweet potato with 1-1/2 tablespoons water until a puree forms, ensuring it remains thick.
Add the sweet potato puree, cooked lentils, 1/4 cup oat flour, 1/2 teaspoon cumin, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/8 teaspoon cayenne, and 1 teaspoon salt to a food processor or blender with pulse function. Pulse until combined, using a tamper if necessary. Alternatively, mix by hand.
Transfer the mixture to a large bowl, mix in the diced red onion, and adjust salt and pepper to taste.
Form patties using 1/8 cup of mixture for each, place on the prepared baking sheet, and bake for 15 minutes. Flip and cook for an additional 10 to 15 minutes or until golden brown.
