Spiced Lentil + Sweet Potato Fritters

Ingredients

Serves 4 (makes 8 cakes)

• 850g (approx. 2 medium) sweet potatoes, peeled and cut into 3cm chunks
• ¼ cup extra-virgin olive oil, plus extra for roasting
• 1½ cups water
• ½ cup dried red lentils, thoroughly rinsed
• 3 shallots, finely chopped (or small sweet onions)
• 1½ tbsp fresh ginger, finely chopped
• 2 garlic cloves, finely chopped
• 1 red chilli, deseeded and finely chopped
• 3 tsp ground cumin
• 1½ tsp ground turmeric
• 1½ tsp ground coriander
• ¼ tsp cayenne pepper (optional)
• 3 tbsp cornstarch
• 1 tbsp freshly squeezed lemon juice
• 2 large handfuls fresh coriander, stems and leaves coarsely chopped
• Sea salt and freshly ground black pepper, to taste

Directions

Preheat the oven to 200°C. Arrange the sweet potatoes in a roasting tray, drizzle with olive oil, and roast for 30 minutes until tender.

Meanwhile, combine the water and lentils in a small saucepan and bring to the boil. Reduce to a gentle simmer for 10–15 minutes, stirring occasionally, until all the water is absorbed and the mixture resembles a thick porridge. Set aside.

Heat 1 tbsp of olive oil in a frying pan. Cook the shallots, ginger, garlic, and chilli until softened. Add the spices and cook for 30 seconds until fragrant. Transfer to a medium bowl along with the roasted sweet potatoes, cooked lentils, 1 tbsp of cornstarch, and the lemon juice.

Mash and stir with a potato masher, leaving some chunky bits of sweet potato. Add the coriander, season with salt and pepper, and stir to combine.

Shape the mixture into 8 cakes, approximately 7cm in diameter. Refrigerate for 15 minutes to firm up, then lightly dust with the remaining cornstarch.

Heat the remaining olive oil in a large frying pan over medium-low heat. Cook the cakes for 3 minutes on each side until golden and heated through. Rest on a paper towel-lined plate and cover to keep warm.