Sweet potato patties
by Dr Sunni Patel
For more inspiration, you can follow Dr Sunni Patel on Instagram @dishdashdeets
Sweet potatoes support gut health as they contain both soluble and insoluble fibre as well as immunity and skin health from their source of antioxidants, and vitamins A, C, B6, Magnesium and Potassium.
Garlic is rich in fructan which is a good source of prebiotic fibre to support gut health.
15 mins prep
50 mins cook
- 500g sweet potatoes
- 240g green lentils/black beans (drained weight)
- 1 tsp garlic (minced)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- Coriander leaves (2 stalks finely cut)
- 1 tsp pumpkin seeds
- 5 tbsp chickpea flour
- ½ lemon (juice)
- 200g soya yoghurt
- ½ cucumber
- ½ tsp garlic (minced)
- Dill (two stalks finely cut)
- Mint leaves (2 stalks finely cut)
- 4 tbsp olive oil (optional)
- ½ lemon
- 1 pinch black pepper
- ½ tsp dried oregano
- 200g radish (sliced)
- 200g cherry tomatoes
- 200g mixed salad leaves
Step by Step Instructions
Bake the sweet potatoes for 30-40 minutes at 200°C and cool completely before scooping out the flesh. Reserve the skins to make crisps.
In a bowl mash the sweet potato with the lentils/black beans, garlic, cumin powder, paprika, coriander leaves and stalk with the chickpea flour, lemon juice and pumpkin seeds to make a mixture that can be moulded into around 8 patties (you may need to add extra chickpea flour).
Bake in the oven for 20-30 minutes at 200°C alongside the reserved sweet potato skins.
Whilst the patties are baking, make the tzatziki by grating the cucumber and straining out the liquid in a cloth before adding it to the soya yoghurt, garlic dill and mint. Stir well.
Make the salad dressing by adding olive oil (if using) with the juice of the lemon and black pepper and dried oregano in a small jar. Shake well until emulsified and drizzle over the mixed salad leaves and salad vegetables.
Serve the patties, skins, tzatziki and salad with pitta breads.
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