Sweet Sweet Yam

To get the chops this winter, here's a vegan recipe high in protein, starch, potassium, beta-carotene, copper, manganese, sulphur, and antioxidant content, that will easily substitute for a steak or burger, while adding colour to your plate. Quick and easy to make, your kids will love it too. Successfully tested and approved by a bunch of merry gourmets on New Year's Eve!

Ingredients

Makes about 15 croquettes:

- 1 large sweet potato (approximately 450 g)
- 300 g red lentils
- 1 red onion
- 3 cloves garlic
- 1 tsp cumin
- 1 tbsp turmeric
- 1 tbsp fine Celtic salt

Instructions

Rinse and soak lentils overnight or at least 3 hours.

Peel the sweet potato, cut it into pieces and boil for 20 minutes.

Drain both lentils and sweet potato and purée 2/3 of the lentils with the sweet potato in a food processor.

Transfer to a large bowl and stir in the remaining lentils, the finely chopped onion, the crushed garlic, the spices and salt.

Arrange on a parchment paper-lined baking sheet, forming small dollops (roughly using one tablespoon of dough per croquette).

Bake 25 minutes at 210°C.

NOTE: Can be served hot or cold. You can also reheat them for a couple of minutes in a frying pan. May be served with greens or salad and sauce if needed. You may, of course, replace red onion with yellow onion (less sweety) or shallots. While green lentils may also substitute for the red ones, they might cause some digestive discomfort as, contrary to red lentils, green lentils still have their membrane left, possibly causing bloating.

Bon appétit!

© La Pensine Mutine. All rights reserved. Reproduction prohibited.

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