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Crispy Sweet Potato and Red Lentil Patties with Avocado Cilantro Sauce
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Serves 4 |
The perfect busy night meal.
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Ingredients:
2 cups water
1 cup red lentils, rinsed
1 sweet potato, peeled and grated
1/4 teaspoon ground coriander
1 yellow onion, finely chopped
1/4 cup chopped fresh cilantro
2 tablespoons chickpea flour
2 cloves garlic, minced
Black pepper, to taste
1/2 teaspoon paprika
1/2 teaspoon cumin
Salt, to taste
Olive oil, for frying
For the Avocado Sauce:
1 avocado
Salt, to taste
1 clove garlic
3 tablespoons water
1/2 cup fresh cilantro
1 tablespoon lime juice
2 tablespoons plain yogurt
Directions:
Pour the water and red lentils into a saucepan. Bring to a boil over medium-high heat. Reduce the heat to low and simmer for 10-12 minutes, until soft. Drain any excess water.
Pour the red lentils into a large bowl. Add the sweet potato, coriander, onion, cilantro, chickpea flour, garlic, paprika, cumin, pepper, and salt. Stir until it holds together. Allow the mixture to rest for 10 minutes. Then form into four patties.
Drizzle the olive oil into a skillet. Bring to medium heat. Place one patty into the skillet and cook for 3-4 minutes per side, until golden and crisp. Remove from the skillet. Repeat the process with the remaining patties.
Place the avocado, salt, garlic, water, cilantro, lime juice, and yogurt in a blender. Pulse until smooth and creamy.
Serve patties with a dollop of the creamy avocado cilantro sauce. Enjoy!
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Crispy Sweet Potato and Red Lentil Patties with Avocado Cilantro Sauce
Serves 4
Ingredients:
2 cups water
1 cup red lentils, rinsed
1 sweet potato, peeled and grated
1/4 teaspoon ground coriander
1 yellow onion, finely chopped
1/4 cup chopped fresh cilantro
2 tablespoons chickpea flour
2 cloves garlic, minced
Black pepper, to taste
1/2 teaspoon paprika
1/2 teaspoon cumin
Salt, to taste
Olive oil, for frying
For the Avocado Sauce:
1 avocado
Salt, to taste
1 clove garlic
3 tablespoons water
1/2 cup fresh cilantro
1 tablespoon lime juice
2 tablespoons plain yogurt
Directions:
Pour the water and red lentils into a saucepan. Bring to a boil over medium-high heat. Reduce the heat to low and simmer for 10-12 minutes, until soft. Drain any excess water.
Pour the red lentils into a large bowl. Add the sweet potato, coriander, onion, cilantro, chickpea flour, garlic, paprika, cumin, pepper, and salt. Stir until it holds together. Allow the mixture to rest for 10 minutes. Then form into four patties.
Drizzle the olive oil into a skillet. Bring to medium heat. Place one patty into the skillet and cook for 3-4 minutes per side, until golden and crisp. Remove from the skillet. Repeat the process with the remaining patties.
Place the avocado, salt, garlic, water, cilantro, lime juice, and yogurt in a blender. Pulse until smooth and creamy.
Serve patties with a dollop of the creamy avocado cilantro sauce. Enjoy!
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