Indian-Spiced Sweet Potato & Lentil Cakes
These addictive spiced cakes can be prepared for dinner and are also great as a lunch box snack. Apart from being high in fibre, sweet potatoes and lentils are good sources of inflammation-fighting resistant starch and vitamin B5 (which helps maintain a healthy digestive tract). The pervading spice in this recipe is cumin, which adds such a beautiful, flavoursome note to any recipe. Studies show that it may help relieve some of the uncomfortable symptoms associated with irritable bowel syndrome.
Ingredients 19
850 g sweet potatoes, peeled, cut into 3 cm (1½ in) chunks
60 ml ghee, plus extra for roasting the potatoes
375 ml water
110 g dried red lentil, thoroughly rinsed
3 shallots, finely chopped
1 1⁄2 tbsp fresh ginger, finely chopped
2 garlic cloves, finely chopped
1 red bird's eye chilli, de-seeded, finely chopped
3 tsp ground cumin
1 1⁄2 tsp ground turmeric
1 1⁄2 tsp ground coriander
1⁄4 tsp cayenne pepper, optional
3 tbsp arrowroot
1 tbsp lemon juice, freshly squeezed
2 handfuls coriander stems & leaves (cilantro), large, coarsely chopped
sea salt and freshly ground black pepper, to taste
Cucumber Raita
250 g sheep’s yoghurt (goat’s yoghurt)
1⁄2 Lebanese cucumber, short, cut in half lengthways, seeds scooped, grated
1 tbsp lemon juice, freshly squeezed
sea salt, to taste
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Method 7
Preheat the oven to 200°C (400°F/Gas Mark 6).
Arrange the in a medium roasting tray and drizzle with some of the extra . Roast for 30 minutes, or until tender.
Meanwhile, put the and in a small saucepan and bring to the boil. Reduce to a gentle simmer for 10–15 minutes, stirring occasionally to prevent the lentils from sticking, until all of the water has been absorbed and the mixture resembles a thick porridge. Set aside.
Heat 1 tablespoon of the in a small frying pan. Cook the , , and until softened. Add the , , , and (if using) and cook for 30 seconds, or until fragrant. Transfer everything, including the roasted , cooked , 1 tablespoon of the and , to a medium bowl. Using a potato masher, mash and stir to combine, leaving some chunky bits of sweet potato. Add the , season with sea salt and freshly ground black pepper, and stir to combine.
Using your hands, shape the mixture into 8 cakes, approximately 7 cm (2 3⁄4 in) in diameter. Refrigerate for about 15 minutes to firm up, then lightly dust with the remaining to coat.
Heat the remaining in a large frying pan over a low–medium heat. Cook the cakes for 3–4 minutes on each side until golden brown and heated through. Set aside on a plate lined with a paper towel and cover to keep warm.
To make the cucumber raita, combine the , grated , , and sea salt in a bowl and stir to combine. Serve with the cakes.
The Beauty Chef's tips
I like to serve these cakes with blanched beans and spinach dressed with extra-virgin olive oil and lemon juice.
Gluten Free, Dairy-Free Option, Vegetarian, Vegan Option
