Sweet Potato Fritters
Ingredients:
1 onion
4 cloves of garlic
2 sweet potatos
1 cup of red lentils (cooked)
Olive oil
1 cup of wholemeal Flour
10 tbsp almond milk
1 tsp paprika
1 tsp tikka masala
3 tsp reduced soy sauce
3 tsp rice vinegar
3 tsp crispy chilli oil
bay leaves (optional)
Method:
To make the béchamel sauce, get 3 tablespoons of olive oil hot in a non stick pan, and add 2 tbsp of wholemeal flour. Whisk it well till fully combined, and add 10 tbsp of almond milk slowly, fully mixing it around between each tablespoon. Sprinkle with salt and leave on the side.
If you are using dry lentils, rinse them under cool water until water drains clear.
Place the lentils in a large saucepan, cover with water, add a bay leaf if you have any and sprinkle with salt. Bring to a boil uncovered. Reduce heat, and bring to a simmer. Cover and cook for 15 to 20 minutes, or until lentils are soft. Drain any excess water and leave it on the side.
Wash the sweet potatoes and cut wholes in them with a knife. Cook either by roasting in the oven on 180˚C, or steaming it, till completely soft. Let it cool.
Chop the onion finely, and add to a pan with a splash of olive oil. Add salt and cook till translucent. Add the paprika and tikka masala. Lower the heat and add the garlic finely chopped. Cook for 2 minutes mixing it well.
Take off the skin of the sweet potatoes, mash them with a fork and add to the pan with a sprinkle of salt. Add the cooked lentils, and also sprinkle with salt. Add the soy sauce, rice vinegar and crispy chilli oil and mix everything well. Cook for about 2 minutes.
Place it in a bowl, and add 1/2 cup of wholemeal flour, salt and pepper. Mix well. Scoop a tablespoon full of the mixture, and drop it in a hot nonstick pan, squishing it down with the spoon. Cook till golden on one side, and then flip (The first fritter is always a bit of a trial run, so don’t worry about it turning out right. By the 3rd you’ll be a pro at how long you need to leave them on each side).
Scoop a generous amount of the béchamel onto the bottom of a plate, and top it with the most gorgeous fritters you have made. Top it with some sesame seeds if you’d like, and enjoy!
ps: these work amazingly well with some mustard on the side!
