Baked sweet potato, brown lentils, bread crumbs, curry powder, sautéed onion and garlic come together to form the perfect veggie patty.
The addition of sweet potatoes gives these patties a touch of sweetness, in contrast to the savoury lentils. Use for burgers, or on their own, these patties would be divine for sliders or alongside a salad for lunch.
The lentils pack a protein, fiber, magnesium and iron punch, making for happy hormones. They're crispy on the outside and soft on the inside, just like a healthy indulgent veggie patty should be
I topped mine with vegan tzaztiki, fresh dill and sesame seeds.
1 medium sweet potato, peeled
1 can lentils, drained and rinsed
1/2 yellow onion, chopped
2 garlic cloves, minced
2/3 cup bread crumbs, separated
1/3 cup flour
1 tsp ground ginger
salt and pepper to taste
1 tsp curry powder
to serve: sesame seeds, tzatziki, arugula
Preheat oven to 190C (400F)
Rinse, peel and chop sweet potato, and bake until soft (about 25 mins)
Meanwhile, sauté onion and garlic with 1 tbsp olive oil until light brown. Set aside.
Once sweet potatoes are soft, mash in large bowl, add lentils and mash until few chunks remain.
Fold in 1/3 cup bread crumbs and 1/3 cup flour
Add 1 tsp ground ginger, salt and pepper, 1 tsp curry powder
Fold in sautéed onions and garlic.
Heat a pan with plenty of olive oil, cover patties in bread crumbs, and sauté about 5 mins on each side or until brown.
Top with sesame seeds, tahini and fresh dill on a bed of arugula.