Lentil patties are one of those things that everyone seems to have their own version of, but when it comes to taste this version could be the best! Here, sweet potato brings an amazing flavour and works as a great low GI substitute for regular potato. The cumin and coriander add a little spice and everything is lightly fried in a pan until they’re nice and crispy. Serve them up with a garden salad and a squeeze of lemon.
- 500g sweet potato, peeled,cut into 3cm pieces
- 2 teaspoons olive oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 x 400g cans brown lentils, rinsed, drained
- 1/3 cup packaged breadcrumbs
- 1/3 cup vegetable oil, for cooking
1. Wash sweet potato. Place on a microwave-safe, heatproof plate. Cover and cook for 5 minutes on HIGH or until tender. Drain. Transfer sweet potato to a bowl. Mash roughly with a fork.
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2. Heat oil in a saucepan over medium heat. Add onion and cook for 5 minutes or until light golden. Add garlic, cumin and coriander and cook, stirring, for 1 minute.
3. Using a fork, combine sweet potato, onion mixture, lentils and salt and pepper. Shape into 8 patties. Coat both sides lightly with breadcrumbs.
4. Heat oil in a frying pan over medium heat. Cook patties, in batches, for 2 minutes each side or until golden. Place patties on plates. Spoon over sauce. Top with remaining basil. Serve with rocket.
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