These Spiced Sweet Potato Patties are subtly sweet with a kick. They’re simple to make, can easily be stored in the freezer so that you always have one on hand, packed with protein, and very flavourful.
Add the onion, garlic, and carrot to a deep non-stick pan with a bit of olive oil and sauté for five minutes. Add the spices and heat until fragrant, about a minute. Chop the sweet potato into cubes and add to the same pan along with the lentils. Add the water or stock and cook for about 20 minutes, until the lentils and sweet potato are cooked through and all the water has been absorbed.
Roughly mash the sweet potato lentil mixture and add the spinach, flax egg, and panko. Add salt and pepper to taste. Now form the mixture into 6-8 patties depending on your size preference. If the mixture is too sticky, you can put it into the fridge for an hour to firm up a little, I didn’t find this to be necessary though.
Now you’re ready to fry! Pan-fry the patties until nicely browned on both sides and they’re ready to eat! I chose to go bun-less and topped them off with hummus, tomatoes, cucumber, parsley, and avocado but let your imagination run wild!
You can swap out the sweet potato with regular potato.
You can use any greens you have on hand (kale, parsley, cilantro) but, if you choose to go herby then I recommend adding only 1/4 – 1/2 cup.