Sweet Potato And Lentil Patties Recipes

SWEET POTATO AND LENTIL PATTIES

Steps:

• Combine 1 1/2 cup water and lentils in a small saucepan; bring to a boil. Reduce heat, cover, and simmer until lentils are soft, about 20 minutes. Drain any excess water.
• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until soft, about 10 minutes. Drain.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add spinach; cook and stir until wilted, about 5 minutes more. Pour off any excess cooking liquid from the skillet.
• Combine lentils, sweet potatoes, broccoli, onion and spinach mixture, Colby-Monterey Jack cheese, and garlic in a large bowl. Mix well to combine.
• Whisk eggs, flour, vegetable seasoning, and black pepper into a smooth paste in another bowl. Mix paste into sweet potato mixture. Shape into patties.
• Heat 2 tablespoons oil in a nonstick skillet over medium heat. Pan-fry patties, working in batches, until golden, about 3 minutes per side. Repeat with remaining oil and patties.

SWEET POTATO, QUINOA, SPINACH AND RED LENTIL BURGER

Steps:

• Combine quinoa, red lentils, water and salt to taste (I used a rounded 1/2 teaspoon) in a saucepan and bring to a boil. Reduce heat, cover and simmer 15 to 20 minutes, until quinoa is tender and blond quinoa displays a thread, and lentils are just tender. Drain off any water remaining in the pot through a strainer, tapping strainer against the sink to remove excess water, then return quinoa and lentils to the pot. Cover pot with a towel, then return the lid and let sit undisturbed for 15 minutes.
• Skin sweet potatoes and place in a large bowl. Mash with a fork. Add spinach and mash together (I use my hands for this). Add quinoa and lentils, feta, mint, chives, lemon juice, and salt and pepper to taste. Mix together well. Mixture will be moist.
• Take up about 1/3 cup of the mixture and form into a ball (you can wet your hands to reduce sticking). Roll the ball in the panko or chickpea flour, then gently flatten into a patty. Set on a plate and continue with the rest of the mixture. Refrigerate uncovered for 1 hour or longer (the longer the better).
• When you're ready to cook, place a rack over a sheet pan. Heat 2 tablespoons oil in a 12-inch, heavy nonstick frying pan over high heat. Swirl the pan to coat with the hot oil. Lower heat to medium. Place 4 to 5 patties in the pan (do not crowd), and cook until well browned on one side, about 4 minutes. Turn and brown for about 4 more minutes. Remove to rack. Heat remaining oil in the pan and cook remaining patties. Keep patties warm in a low oven until ready to serve. Serve with a salad and your choice of toppings, such as the usual (ketchup, mustard, relish), or yogurt raita, garlic yogurt, or chutney.

LENTIL POTATO PATTIES

Steps:

• Place the potatoes, lentils, onion, garlic, paprika, cumin, coriander, parsley, and salt and pepper in a blender/food processor and pulse till well incorporated.
• Gather up the mixture, roll into balls and gently shape them into patties.
• Now, you can grill these bad boys - grilling times may vary according to your grill. Or, you can use a grill pan, greased with olive oil or coconut oil and cook 'em up for 4-5 minutes on each side - like I did.
• Serve on a bed of greens, with a small salted cucumber salad on the side and some avocado cream sauce and/or Sambal Oelek!

VEGAN BURGERS WITH SWEET POTATO AND LENTILS

Steps:

• Preheat oven to 450°F with a rack in the center. Line a baking sheet with parchment paper.
• Into food processor fitted with the blade, place the onion, garlic, sweet potato and walnuts. Process until finely chopped.
• Add the cooked rice and lentils and pulse until well combined.
• Transfer into a large mixing bowl.
• Add the ketchup, flax, mustard, salt, cayenne, and black pepper. Mix together thoroughly.
• Stir in the cornmeal.
• Shape into eight patties and place on the baking sheet.
• Bake for 20 minutes, then flip each patty and bake 15 minutes more.