By Denisse LePetitEats Appetizer, Main Dish Pan Frying
December 4, 2017
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
20 Minutes
10 Minutes
30 Minutes
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
1/4 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