Sweet Potao & Lentil Patties with Sour Cream Dressing

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Sweet Potato & Lentil Patties with Sour Cream Dressing

 

 

 

800 g (1 3/4 lb) sweet potato, peeled, cut into 2 cm (3/4 " ) pieces

8 teaspoons vegetable -OR- olive oil, plus extra, to shallow-fry

1 medium brown (yellow) onion, finely chopped

2 cloves garlic, crushed

1/2 teaspoon ground cinnamon

400 g (14 oz) can brown lentils, rinsed

2 cups GF bread crumbs -OR- rice crumbs

salt and pepper, to taste

 

Sour Cream Dressing:

 

250 g (9 oz) vegan sour cream

1 clove garlic, crushed

8 teaspoons chopped fresh coriander (cilantro)

 

 

1. Preheat oven to 200 C (400 F).

 

2. Place sweet potato on a large baking tray. Drizzle with 4 teaspoons oil;

season with salt and pepper. Roast for 20 minutes or until golden.

 

3. Meanwhile, heat 4 teaspoons remaining oil in a large frying pan over

moderately high heat. Add onion; cook and stir for 5 minutes or until soft.

 

4. Add garlic and cinnamon; cook and stir for 2 minutes or until fragrant.

Transfer mixture to a large heatproof bowl.

 

5. Add lentils and sweet potato; mash coarsely. Season with salt and pepper;

cool.

 

6. Shape into 8 patties and coat in crumbs.

 

7. Make Sour Cream Dressing: Combine ingredients in a small bowl.

 

8. Pour extra oil into a large frying pan. Heat over moderate heat and

shallow-fry patties, in batches, for 2 to 3 minutes each side or until golden

brown.

 

9. Serve patties topped with Sour Cream Dressing.

 

 

Serves 4.