Ingredients
Sweet Potato Cakes
- 2 medium sweet potatoes
- 3/8 cup (75g) dried red lentils (or substitute 1 1/2 cups cooked chickpeas or beans)
- 2-3 tbsp olive oil for frying
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 1/2 tsp smoked paprika
- 1 tsp ground cumin
- 3/4 tsp sea salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 1/3 cup oat flour (or more as needed, alternatively use all-purpose flour or gluten-free breadcrumbs)
- 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, see notes)
Optional to Serve
- Herb dip, avocado aioli, or cashew dip
Instructions
- Cook Sweet Potatoes: Preheat your oven to 390°F (200°C). Pierce the sweet potatoes several times with a fork, place them on a baking dish or tray, and drizzle with a bit of oil. Alternatively, wrap them in foil. Bake for 50-60 minutes until soft. If using a microwave, pierce the sweet potatoes, place them on a microwave-safe plate, and cook for 8-10 minutes, turning halfway. Let them cool enough to handle, then scoop out the soft pulp and mash it. Set aside.
- Cook Lentils: In a pot, combine the dried red lentils with 2/3 cup water and bring to a boil. Simmer for 10-15 minutes until the lentils are soft. Drain any excess water, mash them roughly, and allow to cool.
- Prepare the Flavor Base: Heat a small amount of olive oil in a large pan over medium heat. Cook the finely chopped onion for 4-5 minutes until softened. Add the crushed garlic, smoked paprika, and ground cumin, cooking for another minute until fragrant. Transfer this mixture to the bowl with the mashed sweet potatoes.
- Combine the Batter: Add the mashed lentils, flax egg, salt, pepper, and oat flour to the sweet potato and onion mixture. Stir well using a fork to combine everything. The mixture should be sticky but not runny. Adjust seasoning to taste. Chill the mixture in the refrigerator for about 30 minutes or add more flour if it is too wet to handle.
- Form and Fry the Cakes: Heat enough olive oil in a large non-stick pan over medium heat. Spoon portions of the sweet potato mixture into the pan and shape into patties. Cook each side for about 5 minutes or until golden and crisp. Repeat with the remaining batter. Keep finished cakes warm in the oven if desired.
- Serve: Serve the sweet potato cakes hot, accompanied by your choice of herb dip, avocado aioli, or cashew dip. Enjoy as a main, side dish, or snack.
Notes
- Flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it thicken for a few minutes as an egg substitute.
- You can substitute red lentils with cooked chickpeas or other beans for a different texture and flavor.
- Oat flour can be replaced with all-purpose flour or gluten-free breadcrumbs if you want to make the recipe gluten-free.
- Chilling the batter helps it hold together better when frying.
- Adjust cooking times based on the size of the sweet potatoes.
- Keep cooked patties warm in the oven set at low temperature if preparing in batches.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Vegan, Modern International
- Diet: Vegan, Gluten Free (with substitutions)
