Sweet Potato Lentil Patties
Ingredients
- 1 large sweet potato (about 1-1/2 cups chopped)
- 1 tablespoon olive oil
- Generous pinch of salt (for sweet potato)
- 1 cup red lentils
- 1 cup water (for lentils)
- Pinch of salt (for lentils)
- 1 small red onion
- 1-1/2 tablespoons water (for pureeing)
- 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 (for mixture)
- Black pepper to taste
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 baking 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, then 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 thick puree forms.
In a food processor or blender with pulse function, 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, then pulse until combined.
Transfer the mixture to a large bowl and mix in the diced red onion, adjusting salt and pepper to taste.
Form the mixture into patties using 1/8 cup for each and place on the prepared baking sheet.
Bake for 15 minutes, then flip and cook for another 10 to 15 minutes until golden brown.
Tips
Do not overcook the lentils to keep them al dente.
Do not blend the sweet potato too much to maintain a thick consistency.
