food

Sweet potato and lentil patties

6 January, 2010

Sweet potato and lentil burger

Today I was in the mood for a bit of a burger but lately I’ve gone off animal meat, so I put the feelers out on the lazyweb (i.e: Twitter!) for a vege patty recipe. Viv supplied me with this sweet potato (or kumara) and lentil patty recipe, and it was so incredible that I have to share it with everyone!

Sweet potato and lentil patties with sour cream dressing

Ingredients
Patties:
800g sweet potato, peeled and cut into 2cm pieces
2 tablespoons oil plus extra to fry
1 medium brown onion, finely chopped.
2 cloves garlic, crushed.
1/2 teaspoon ground cinnamon
400g can brown lentils, rinsed.
1/4 cup plain flower
1 egg, lightly beaten
2 tablespoons milk
2 cups packet dried breadcrumbs

Dressing:
250g low fat sour cream
1 clove garlic (crushed)
2 tablespoons chopped coriander.

Method
Preheat oven to 200/180 (FF) place sweet potato on large baking tray and drizzle with one tablespoon oil, season with salt and pepper. Roast for 20 minutes or until golden.

Meanwhile, heat one tablespoon oil in a large frying pan over moderately high heat. Add onion cook and stir for 5 minutes until soft. Add garlic and cinnamon; cook and stir for 2 minutes until fragrant.

Transfer mixture into a heat proof bowl. Add lentils and sweet potato. Mash coarsely and season with salt and pepper. Cool. Shape into 8 patties. Place on large plate, cover with cling wrap and cool for 30 minutes in fridge.

Place flour on a plate. Coat patties in flour, shake off excess. Dip in egg then coat evenly in breadcrumbs.

Pour extra oil in frying pan 3cm deep. Heat over moderate heat (oil is ready when a cube of bread crisps without absorbing oil) Shallow fry in batches for 2-3 minutes each side or until golden brown, serve with dressing (combine ingredients in small bowl).

Notes
I used a pinch of cayenne pepper when mashing the lentils and sweet potato because I am in love with it, and only used a third of the amount of oil when frying the patties. I’m not a fan of fresh coriander, but I had some seeds so I put them in my Flavour Shaker and shook until they were pulverised! I served the patties on fresh bread rolls with some lettuce leaves, tomato and the sour cream dressing – and my burger craving was well satiated!

Enjoy!

You Might Also Like

  • Oh, wow. Those look and sound amaaaaazing. I'm saving it for future reference!!

  • Mmm, looks and sounds delicious. I'll give it a go!

  • These are the most awesome things ever!

  • omg these look sooo good!

  • can I just say.

    LOL at the “lazyweb” name.
    LOL at the ebay reference in the previous post.

    May I make note that I did actually laugh out loud. and YES. I am reading this from work.

  • Sarah_shanahan

    love this receipe – I had these recently at a lovely restaurant and wanted to have a go at making them myself.  I did everything you said and they were delicious –

    I did a different dip – I did mint & corriander with yoghurt, bit of garlic, lemon juice and splash of olive oil.  I had it without the bun, just salad and dip.

    They will be on my regular meal list now!

    thank you

  • Liz

    after i dip the patty in the flour, then the breadcrumbs don’t stay on. Can i go from the eggwhite to the breadcrumbs? Also, the breadcrumbs fall in the frying pan and end up getting really toasted throughout my frying the 8 patties. Does this matter?
    Thanks! :)

  • Lan13

    Plain flower? Heehee :)