Spiced Lentil and Sweet Potato Patties with Tamarind Chutney
These savory patties are a delightful fusion of earthy lentils and sweet potatoes, infused with aromatic Indian spices. Pan-fried to a golden crisp, they offer a satisfying texture and a burst of flavor. Served with a tangy tamarind chutney, they make for a wholesome and delicious appetizer or light meal.
Prep Time
45 min
Difficulty
Medium
Servings
4
Calories
280 kcal
Instructions
- 1
Rinse the red lentils thoroughly and cook them in water until soft and mushy, about 15-20 minutes. Drain any excess water and set aside.
~20 min - 2
Peel and cube the sweet potato. Steam or boil the sweet potato until tender, about 10-15 minutes. Mash the sweet potato until smooth.
~15 min - 3
Finely chop the onion, ginger, garlic, and green chili. Chop the fresh cilantro.
~5 min - 4
In a large mixing bowl, combine the cooked lentils, mashed sweet potato, chopped onion, ginger, garlic, green chili, and cilantro.
~2 min - 5
Add cumin powder, coriander powder, turmeric powder, garam masala, and salt to the bowl. Mix everything well to combine.
~3 min - 6
Divide the mixture into equal portions and shape them into small, flat patties.
~5 min - 7
Heat vegetable oil in a frying pan over medium heat. Carefully place the patties in the hot oil and cook for 3-4 minutes per side, until golden brown and crisp.
~8 min - 8
Remove the patties from the pan and drain on paper towels. Serve hot with tamarind chutney.
~2 min
Tips
- For a smoother texture, you can briefly process the cooked lentils and mashed sweet potato in a food processor before combining with other ingredients. Ensure the mixture is not too wet, or the patties might fall apart.
- These patties can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat them in a lightly oiled pan or in the oven until crisp.
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