Sweet Potato Lentil Patties

Ingredients

1 medium sweet potato, peeled and chopped

1 cup dry red lentils, rinsed

½ onion, diced

1 clove garlic, minced

1 carrot, peeled and grated

1 egg

3 TBSP white rice flour

1 tsp cumin

¼ tsp salt

¼ tsp pepper

Canola oil for frying

1 medium sweet potato, peeled and chopped

200 grams dry red lentils, rinsed

½ onion, diced

1 clove garlic, minced

1 carrot, peeled and grated

1 egg

3 TBSP (45 ml) white rice flour

1 tsp (5 ml) cumin

¼ tsp (1.25 ml) salt

¼ tsp (1.25 ml) pepper

Canola oil for frying

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Dietary Therapies

CDED P2

mSCD

Dietary Requirements

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Vegan

Egg Free

Nut Free

Put the sweet potato in a small pot and cover with water.
Bring to a boil over high heat, then reduce heat to medium and cook until tender.
Drain and transfer potatoes to a large bowl.
In the meantime, put the lentils in a small pot with 1 1⁄2 cups water.
Bring to a gentle boil over high heat, then reduce heat to medium-low and cook until the water is gone.
Add the lentils to the bowl with the sweet potatoes.
Using a fork, mash the potatoes and lentils together until there are no large clumps.
Stir in the onion, garlic, egg, rice flour, cumin, salt, and pepper.
Using your hands, form the mixture into 8 patties.
Heat 1-2 teaspoons of canola oil in a frying pan over medium-high heat.
Put 2 to 3 patties in the frying pan.
Cook for 5 minutes on each side.
Repeat until all the patties are cooked.