Sweet Potato and Lentil Patties recipe
All Recipes Side Dish Vegetables Sweet Potatoes
Ingredients
- 1 ½ cups water 1 cup red lentils 2 cups peeled and cubed sweet potato 1 head broccoli, broken into small florets 1 tablespoon olive oil ½ yellow onion, chopped 5 ounces spinach 3 ounces shredded Colby-Monterey Jack cheese 5 cloves garlic, minced 2 eggs ⅓ cup all-purpose flour 1 ½ tablespoons vegetable seasoning (such as La Grille®) 1 teaspoon ground black pepper ½ cup oil for frying, divided
Nutrition Info
- 493 caloriescarbohydrate: 62.4 gcholesterol: 113.3 mgfat: 16.5 gfiber: 22.3 gprotein: 28.2 gsaturatedFat: 6.5 gservingSize: -sodium: 563.8 mgsugar: 6 gtransFat: : -unsaturatedFat: : -
Directions Sweet Potato and Lentil Patties
Directions
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Combine 1 1/2 cup water and lentils in a small saucepan, bring to a boil. Reduce heat, cover, and simmer until lentils are soft, about 20 minutes. Drain any excess water.
Place sweet potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until soft, about 10 minutes. Drain.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion, cook and stir until translucent, about 5 minutes. Add spinach, cook and stir until wilted, about 5 minutes more. Pour off any excess cooking liquid from the skillet.
Combine lentils, sweet potatoes, broccoli, onion and spinach mixture, Colby-Monterey Jack cheese, and garlic in a large bowl. Mix well to combine.
Whisk eggs, flour, vegetable seasoning, and black pepper into a smooth paste in another bowl. Mix paste into sweet potato mixture. Shape into patties.
Heat 2 tablespoons oil in a nonstick skillet over medium heat. Pan-fry patties, working in batches, until golden, about 3 minutes per side. Repeat with remaining oil and patties.