Sweet potato patties with raita
3
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Hearty red lentils and sweet potato combined with cumin and coriander create perfect little patties that taste divine with a minty yoghurt sauce
Ingredients
Dry lentils
½ cup(s), (100g)
Orange sweet potato (kumara)
1 medium, peeled, grated
Ground coriander
1 tsp
Ground cumin
1½ tsp
Red onion
½ small, thinly sliced
Fresh coriander
¼ cup(s)
Egg(s)
1 medium, lightly beaten
Plain flour
2 tbs
Rice bran oil
1 tbs
Lebanese cucumber
2 medium, chopped
99% fat-free, plain or natural yoghurt, unsweetened
½ cup(s), (120g)
Fresh mint
¼ cup(s), chopped
Lemon juice
2 tbs
Mixed salad leaves
2 cup(s), (60g)
Instructions
1
Place lentils in a medium saucepan. Cover with 1 cup (250ml) cold water and bring to the boil over high heat. Reduce heat to low and simmer for 20 minutes. Add sweet potato, ground coriander and half the cumin and cook for 2 minutes. Drain well and return to saucepan. Cool for 10 minutes. Add onion, fresh coriander, egg and flour and mix until well combined. Season with salt and freshly ground black pepper.
2
Heat oil in a medium non-stick frying pan over medium-low heat. Spoon ¼ cup (60ml) lentil mixture into pan and spread out with a spoon to 1cm thick. Cook for 2–3 minutes each side or until lightly browned and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining lentil mixture to make 12 patties (you can cook 3–4 at once to save time).
3
Place cucumber, mint, yoghurt, juice and remaining cumin in a small bowl. Mix until raita is well combined. Serve patties with raita, salad leaves and lemon wedges.
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