Sweet Potato, Pumpkin and Red Lentil Patties

by Meg Thompson February 9, 2017

We make versions of these patties all the time. They are loosely based on an idea from one of Jude Blereau’s recipes. I use them as simple finger food for my youngest daughter, or for a quick, protein-filled snack on the run. They are also great as part of a main meal and I love to serve them with rice, yoghurt and kimchi.

Makes: 12–15 patties

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Sweet Potato, Pumpkin and Red Lentil Patties

By: Meg Thompson

These patties are great as part of a main meal. Serve them with rice, yoghurt and kimchi – easy and delicious!

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Servings

Prep time

Cook time

Recipe

Ingredients

1 cup red lentils, rinsed
500g sweet potato, chopped into 5cm pieces
500g pumpkin, chopped into 5cm pieces
Coconut oil
1 small onion, diced
1 clove garlic, finely chopped
1 tsp ginger, finely grated
½ tsp cumin
¼ tsp ground coriander
¼ tsp smoked paprika
¼ cup coconut flour
2 tbsp sesame seeds

Method

Preheat oven to 200°C.
Add lentils to saucepan with 2 cups water and simmer on low heat for 20–25 mins, or until lentils are cooked. Drain off excess water and set aside.
While this is cooking, place sweet potato and pumpkin on baking tray and drizzle with a little coconut oil. Bake for 15–20 mins, or until cooked through.
Add a little coconut oil to frypan and sauté onion for 3 mins, until soft.
Add garlic and ginger and cook for 1 min.
Add cumin, coriander and smoked paprika and cook for a few secs.
In large mixing bowl, combine onion mix with cooked lentils and vegetables.
Mix together well, mashing or using hands if preferred.
Combine coconut flour and sesame seeds on plate.
Shape mixture into patties and roll in flour and sesame mix.
Place in fridge for half an hour to help stick together better.
Add coconut oil to coat bottom of frypan and place over medium heat.
Add patties in batches and cook for 5 mins each side, or until golden.
Serve as they are, or with rice and yoghurt, or even as a toasted sandwich filling.