Carrot and lentil patties
Hearty lentil patties served with fresh mint and sour cream - that's food for the soul.
Orange sweet potato (kumara)
300 g, chopped
250 g, chopped
2 medium, grated
Lentils, canned, rinsed, drained
1 400g can, (1x400g can)
Light sour cream
¼ cup(s), (60g)
2 tbs, finely chopped
1 x 3 second spray(s)
- Boil, steam or microwave the sweet potato and potato until tender. Drain. Mash in a large bowl. Add the carrot and lentils and mix until well combined. Season with salt and pepper. Using damp hands, form the mixture into 12 patties.
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook the patties for 4 minutes each side or until golden and heated through.
- Meanwhile, combine the sour cream and mint in a small bowl. Serve the patties topped with the minted sour cream.
SERVING SUGGESTION: Salad of chopped tomato, thinly sliced red onion, chopped Lebanese cucumber and fresh mint leaves drizzled with lemon juice.TIP: To make it easier to cook the patties, chill them first to make them firm. You can make them 1 day ahead and store them, covered, in the fridge.