Indian sweet potato and lentil patties in a creamy cumin and coconut sauce
These ridiculously tasty, and slightly decadent if you ask me, tikka and garam masala flavoured patties are perfect for any Sunday feast! Make them and watch all your neighbours and friends flock to the wonderful smells coming from your kitchen. And don't be scared by the seemingly complicated nature of these patties, there are a few steps, but nothing could be simpler to make -- and while you wait for your sweet potatoes to roast in the oven you can catch up on your stretching (or couch-lying as in our case).
45 min / 18-20 patties / Gluten-free
Sweet potato lentil patties
2 sweet potatoes (approx. 700 g)
2 packs of pre-soaked lentils (175 g each)
A large handful of cilantro leaves
2 dl rice flour (any flour will do)
1 tbsp garam masala
2 tbsp tikka masala paste
Cumin and coconut sauce
1 tsp cumin seeds
a handful of cashew nuts
1 tin coconut milk (400 ml)
1 tsp chiliflakes
1 tsp tikka masala paste
Turn your oven on to 200°C.
Start by peeling and chopping the sweet potato into rough cubes, place them on an oven tray, sprinkle some olive oil and salt over them, and bake for 20 min.
Place the rest of the ingredients in a bowl. When the sweet potato is ready, add it to the bowl. Mix everything with a stick mixer until smooth.
Form patties out of the batter and fry them on medium heat for a few minutes until firm. You can also bake them in the oven for 10 minutes at 200°C.
For the sauce, fry the cumin, chiliflakes and cashew nuts for a few minutes in a dry hot pan. Add the coconut milk and masala paste, and reduce for about 5 minutes. It shouldn’t boil but simmer. Add salt to taste.
Enjoy the patties with sauce and pair with rice or quinoa.