To be honest I was really surprised with how good these were, because after tasting the batter (probably one of the reasons I love vegan cooking so much, let's be honest) I thought they'd be disgusting - the batter was SO SWEET and the tofu gave it a really weird flavour! However once they were cooked, the tofu was tasteless and the spice combination offset the sweet potato, resulting in a slightly curry-ish, and very delicious, pattie. (Long story short, I recommend NOT tasting the batter and instead waiting until they're cooked to try them!)
LENTIL AND SWEET POTATO PATTIES
- 400g lentils, drained and rinsed
- 1 cup steamed sweet potato
- 1/2 cup mushroom, diced
- 1/3 cup tofu
- 1/4 cup sunflower seeds
- 1 leaf kale/1 bunch spinach
- 1 tsp arrowroot flour
- 1/2 cup of chickpea flour (can be subbed for brown rice flour/buckwheat flour)
- 2 tsp cumin
- 1 tsp cardamon
- 2 tbsp tamari
- Salt and pepper to taste
- Preheat the oven to 220C.
- Blend or process all ingredients.
- Break the dough into 9 separate pieces and roll them into balls.
- Roll the balls in a light dusting of chickpea flour, before placing them onto a lined baking tray. Flatten them a bit with your fingers.
- Bake for 20 minutes, flipping half way through. The patties should be golden brown and slightly crunchy on the outside.
- Wait for them to cool and serve - I like mine with salads dressed with lemon juice but you can have them however you want! These also freeze well if you reheat them.