Lentil and Sweet Potato Patties

Recipes Lentil and Sweet Potato Patties

These plant-based patties make a tasty snack that is easy to grab when on the go.

Lunchbox Snacks

15 min prep

20 min cook

6 serves

1.5 serves of veg

2 medium sweet potatoes, peeled, cut into 2cm cubes

½ tsp ground cumin

½ tsp smoked paprika

½ tsp cracked pepper

400g can brown lentils, rinsed and drained

60g baby spinach, shredded

¼ cup wholemeal plain flour*

2 tsp olive oil

1 lemon, cut into wedges

*To make Gluten Free: replace plain flour for gluten-free flour, almond meal or crushed corn flakes.

Cook the sweet potato pieces in a large saucepan of boiling water. Cook for 10 minutes or until tender. Drain well. Place in a large heatproof bowl and mash with a fork until smooth.
Add the cumin, paprika, cracked pepper, lentils, spinach and flour to the bowl and mix to combine.
Using damp hands, shape the mixture into 12 x 2cm thick patties.
Heat oil in a large non-stick frypan over medium-high heat. Cook the patties in batches, for 2-3 minutes each side or until golden. Serve with lemon wedges.

Serving suggestions:

Enjoy alongside a fresh side salad such as chopped tomato, cucumber and lettuce.
These patties can also be served with some low-fat Greek yoghurt for dipping.
These patties also work well as a sandwich or wrap filling when paired with some fresh chopped veggies.

Storage tips: Refrigerate in an airtight container for up to 3 days.

Kids in the kitchen: Depending on your child’s age and skill, they can help mashing the sweet potato, mixing the ingredients together and moulding the mixture into patties.

Important

When preparing this recipe:

Double check the food label ingredient list for any allergens each time you purchase it.
Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.