Sweet Potato, Carrot & Lentil Patties with Ginger Sauce
Patties
- 1 cup cooked canned lentils (drained)
- 1 sweet potato (grated)
- 3 medium carrots (grated)
- 1 small yellow onion (diced)
- 3 tsp. minced garlic
- 1/2 tsp. ground turmeric
- 1-1/2 tsp. ground coriander
- 1 tsp. ground cumin
- 1/2 tsp. thyme
- ½ tsp. Selina Naturally Celtic Sea Salt
- 3/4 cup Bob’s Red Mill Paleo Flour
- 1/2 cup spinach (shredded)
- 1 Tbsp. fresh parsley (diced)
- 1 Tbsp. pumpkin seeds
- 1 Tbsp. sunflower seeds
- Nutiva Avocado Oil (for frying)
Sauce
- 3 Tbsp. sweet chili sauce
- 2 Tbsp. SunButter Sunflower Seed Butter
- 1 carrot (juiced)
- 1 tsp. ginger (minced)
- If baking, preheat oven to 375 degrees F. If frying, follow directions below.
- After grating sweet potato and carrots, squeeze out water with hands. Use towel to pat out remaining moisture.
- In large bowl, combine lentils, sweet potato, carrots, onion, garlic, turmeric, thyme, cumin, coriander and salt. Mix with hands until well combined.
- Add flour and mix together with hands. (Note: If mixture is too moist, add more flour, but no more than 1 cup.)
- Add spinach, parsley, pumpkin seeds and sunflower seeds and mix until well combined.
- With hands, form 12 palm-size patties.
- If baking, arrange patties on non-stick baking sheet and bake 20-25 minutes, flipping halfway through, until golden-brown.
- If frying, in large pan on medium heat, heat avocado oil, add patties and cook 10 minutes on each side.
- In bowl, stir together all sauce ingredients until smooth.
- Serve plated with sauce for dipping.
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