Red Lentil, Sweet Potato and Cumin Fritters

main meals vegeterian/vegan

 

 

Now this is a tasty lineup of flavours! These fritters and dipping yoghurt are great as a snack or paired with a leafy green salad to make a full meal. Throw them in the lunchbox and enjoy the next day - making your working lunch easy too!


Red Lentil, Sweet Potato and Cumin Fritters with Coriander and Lime Yoghurt


Serves: 12 fritters

Ready in: 30 mins

Dietary: GF | DF | VEG | VGN 

 

Ingredients:

1 tbsp olive oil

½ cup finely diced onion

2 cloves garlic, minced or grated

1 cup grated sweet potato

1 tsp ground cumin

1 tsp cumin seeds

1 cup dried red lentils

¼ cup all purpose flour (or gluten free)

½ tsp sea salt

 

Coriander and Lime Yoghurt

2 tsp olive oil

½ cup firm packed coriander leaves and stalks

zest and juice of 1 lime

½ cup unsweetened natural yoghurt of your choice

sea salt and cracked pepper

 

Method:

  1. Heat the oil in a saucepan over a medium to high heat. Add the onion, garlic and grated sweet potato and saute for 4-5 minutes, until tender. Add the ground cumin and cumin seeds and saute while stirring for an additional minute. Add the dried red lentils and water and bring to a simmer. Put a lid on the saucepan and cook until the lentils are tender and the water has absorbed, about 10 minutes. If the water has absorbed but the lentils aren’t yet tender, add a little more water, stir through and continue to simmer. 
  2. While the lentils are simmering, make the coriander and lime yoghurt. Start by putting the olive oil, coriander, lime zest and lime juice into a small food processor -  or blender - and blitz into a slightly chunky paste. Put the yoghurt in a small bowl or ramekin and season with salt and pepper. Spoon the coriander mixture on top of the yoghurt. Mix well to combine completely or partially stir through for a marble effect and set aside. 
  3. When the lentils are cooked, stir through the flour and salt to form a thick batter that will hold together. It should resemble the consistency of thick mashed potatoes. Add a little more flour if needed to achieve this consistency. 
  4. Heat a drizzle of olive oil in a non-stick frying pan or skillet over a medium to high heat. Use two dessert spoons to scoop a spoonful of the mixture. Place it into the hot pan, pressing down with the spoon to form a rough circle. Repeat until the pan is full of fritters. Cook until crispy and brown on each side, adding more oil as needed. If you have a large pan you should be able to make them in two batches without the first batch going cold, or you can keep them warm in the oven. (If you have the time, you can leave the mixture to cool so you can shape the fritters with your hands and get a more consistent shape). 
  5. Serve the fritters warm with the coriander and lime yogurt and a leafy green side salad.