Denisse @ Le Petit Eats (blog)

Recipe by

Denisse @ Le Petit Eats (blog)

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Lentil Sweet Potato Fritters with Curried Cashew Cream

Prep Time: 20 Minutes

Total time: 30 Minutes

Servings: 4

Denisse lives in Santa Barbara, CA with her husband and two cats. She is a private chef and owns her own catering company. For the full blog post for this recipe, please visit LePetitEats.com

Denisse @ Le Petit Eats (blog)

Recipe by

Denisse @ Le Petit Eats (blog)

View All

Ingredients

Directions

Nutrition

Ingredients

    FOR THE CURRIED CASHEW CREAM SAUCE:

    1 cup (250 mL) cashews, soaked overnight

    1 tsp (5 mL) curry powder

    1/2 tsp (2 mL) turmeric

    1/2 tsp (2 mL) salt

    1 cup (250 mL) coconut milk

    1 lime, juiced

    FOR THE LENTIL SWEET POTATO FRITTERS:

    1/2 cup (125 mL) split red lentils, rinsed

    1 sweet potato, roasted, cooled, peeled and cubed

    1 garlic clove, minced

    half red onion, diced

    1/2 tsp (2 mL) cumin

    1 tsp (5 mL) paprika

    1/2 tsp (2 mL) salt

    1/4 tsp (1 mL) black pepper

    1/4 cup (60 mL) chickpea flour

    1 Tbsp (15 mL) parsley, plus more for garnish

    1/4 cup (60 mL) hemp seeds, plus more for garnish

    1 cup (250 mL) gluten free breadcrumbs

    1/4 cup (60 mL) sunflower seed oil

    1/2 cup (125 mL) cherries, halved and seeds removed

    micro greens, for optional garnish


Directions

  1. Place cashews, curry powder, turmeric, salt, coconut milk, and lime juice in a high speed blender or food processor and blend until smooth and creamy. If a thinner consistency is desired add additional coconut milk or water 1 Tbsp (15 mL) at a time and blend again until desired consistency is reached. Set aside.
  2. Place lentils in a saucepan and cover with water. Bring to a boil, then lower to a simmer and cook, uncovered, for about 5-7 minutes. Drain any remaining liquid and spread on a baking sheet to cool quickly.
  3. Add cooled lentils, sweet potato, garlic, red onion, cumin, paprika, salt, pepper, chickpea flour, parsley, and hemp seeds to a food processor. Pulse until combined.
  4. Shape mixture into tablespoon-sized rounds. Roll each round in breadcrumbs and place on a parchment lined baking sheet. Place baking sheet in the freezer for about 10 minutes to chill.
  5. Heat oil in a large skillet over medium high heat. When oil is hot, add lentil sweet potato fritters (do this in two batches so as not to overcrowd the pan). Fry for about 3-4 minutes, turning so that browning on all sides is achieved. Set on paper towels to drain.
  6. To serve, spoon cashew curry sauce onto plates. Top with fritters. Garnish with cherries, micro greens, hemp seeds, and parsley.