Sweet potato and lentil patties with tzatziki
Sweet potato and lentil patties are a nutritious, flavourful dish that combines roasted sweet potatoes and lentils, seasoned with cumin and coriander. Served with a fresh arugula and cherry tomato salad and creamy tzatziki, these patties make for a wholesome meal.
Cook time 40 min
Prep time 15 min
Ingredients:
2 sweet potatos1 tsp ground cumin
1 tsp dried coriander
1 can canned lentils
2 tsp coriander leaves
2 tbsp bread crumbs
2 tsp olive oil
5 cups arugula
1 cup cherry tomatoes
Sweet potato and lentil patties are a delicious and nutritious option for a satisfying meal. Paired with fresh arugula, cherry tomatoes, and a dollop of creamy tzatziki, this dish combines hearty plant-based ingredients with refreshing accents. These patties are not only flavorful but also packed with vitamins, minerals, and protein - a perfect choice for a balanced diet.
Instructions:
- Preheat your oven to 200°C (390°F).
- Wash and peel the sweet potatoes. Cut them into equally sized chunks.
- Place the sweet potato pieces on a baking tray, drizzle with a small amount of olive oil, and roast in the preheated oven for about 25-30 minutes or until they're tender.
- Remove from the oven and let them cool slightly.
- In a large mixing bowl, mash the roasted sweet potatoes until smooth.
- Add ground cumin, dried coriander, drained and rinsed lentils, chopped coriander leaves, and bread crumbs to the mashed sweet potatoes. Mix well until all ingredients are fully combined.
- Season with salt and pepper to taste.
- Take a small handful of the mixture and shape it into a patty. Repeat the process until all the mixture is used up. You should get approximately 6-8 patties depending on the size.
- Heat 2 teaspoons of olive oil in a non-stick skillet over medium heat.
- Cook the patties for about 3-4 minutes on each side until golden brown and heated through. Handle them gently as they can be quite delicate.
- In a large bowl, toss together the arugula and halved cherry tomatoes.
- Optionally, drizzle with a bit more olive oil and a squeeze of lemon juice.
- Plate the arugula and cherry tomato salad.
- Arrange the sweet potato and lentil patties on top or alongside the salad.
- Serve warm with a side of tzatziki sauce for dipping.
Making sweet potato and lentil patties is a rewarding cooking experience that results in a tasty and nutritious dish. These patties are versatile and can be enjoyed as a main course, in a sandwich, or as a snack. Follow the tips provided to maximize flavor and achieve the perfect texture. Serve them with a side of fresh arugula, cherry tomatoes, and homemade tzatziki, and you have a wholesome meal that's sure to be a hit!
Sweet potato and lentil patties with tzatziki FAQ:
The sweet potatoes are done when they are tender and can easily be pierced with a fork. This usually takes about 25-30 minutes at 200°C (390°F). If they feel firm, roast them a bit longer.
Yes, you can use dried lentils, but you will need to cook them separately. Typically, 1 cup of dried lentils will yield about 3 cups cooked. Be sure to adjust cooking time accordingly, as dried lentils usually require about 20-30 minutes of boiling until tender.
Store leftover sweet potato and lentil patties in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for longer storage, up to 3 months. Reheat in the oven or skillet until warm.
A medium-sized non-stick skillet works well for cooking the patties. This allows you to cook several at once without crowding the pan, ensuring they cook evenly and get a nice golden-brown crust.
You can substitute bread crumbs with rolled oats for a gluten-free option or crushed crackers. If you need a binding agent, ground flaxseed mixed with water can also work as a vegan alternative.
Cooking Tips:
- Tip 1: To enhance the flavor of the sweet potato, roast it in the oven instead of boiling.
- Tip 2: Be sure to drain the canned lentils thoroughly to avoid excess moisture in the patties.
- Tip 3: For a finer texture, mash the sweet potatoes and lentils well, but leave a few chunks for added texture.
- Tip 4: Incorporate a bit of minced garlic and onion for extra savory depth.
- Tip 5: Let the patties rest in the fridge for 15-20 minutes before cooking to help them hold their shape better during frying.
- Tip 6: Use a non-stick skillet and avoid flipping the patties too soon to ensure a nice crust forms.
Nutrition Facts
4 ServingsCalories 250kcal
Protein 13g
Carbohydrates 50g
Fiber 12g
Sugar 8g
Fat 3.57g
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