Sweet Potato and Red Lentil Patties with spicy greens
Preparation time: 40 mins (allow chilling time)
Cooking time: 30 mins
2 tablesp olive oil
1/2 onion, finely chopped
2 cloves garlic, crushed
2 teasp freshly grated ginger
1 teasp mild curry powder
200g sweet potato, peeled and grated
1/2 cup dry red lentils
1 1/4 cup vegetable stock
1 cup fresh breadcrumbs
Coconut oil or olive oil for frying
2 cups mixed salad greens
3 tablesp olive oil
2 cloves garlic, chopped
2 tablesp balsamic vinegar
Freshly ground black pepper
Thai sweet chilli sauce for serving
Heat oil in a frypan and cook onion and garlic for 1-2 minutes or until onion softens. Stir in ginger, curry powder and sweet potato.
Cook, stirring for 4 minutes or until sweet potato softens. Add lentils and stock.
Bring to the boil, reduce heat, cover and allow to simmer for 12-15 minutes or until lentils are tender and all of the liquid has been absorbed, stirring occasionally.
Remove from heat, transfer to a bowl and allow to cool completely. Stir in breadcrumbs and mix well.
Use floured hands to shape the mixture into eight patties. Cover and chill 30 minutes.
Lightly cover the inside of a non-stick frypan with oil. Over a medium heat, cook patties for about 3 minutes on each side until they are golden. Place onto a baking tray lined with baking paper and bake for 15 minutes in a 180oC pre-heated oven.
Warm oil in a small pan. Add garlic. Cook over medium heat for 1 minute or until aromatic. Remove from heat and allow to cool. Transfer the mixture to a screw-top jar. Add vinegar and freshly ground pepper (to taste) and shake the dressing well to mix.
Place salad onto serving plates and drizzle with salad dressing. Serve patties warm with Thai sweet chilli sauce, if desired