Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Boil 500 grams of diced sweet potato and 0.5 cup of rinsed red lentils in separate pots of salted water until tender, approximately 15-20 minutes, then drain thoroughly.

2. 2

   Mash the cooked sweet potato and lentils together in a large bowl until mostly smooth, leaving some texture for the cakes.

3. 3

   Heat 1 tablespoon of coconut oil in a pan over medium heat, then add 1 finely chopped small red onion and 1 finely chopped green chili, sautéing for 3 minutes until softened.

4. 4

   Stir in 1 tablespoon of ginger-garlic paste, 0.5 teaspoon of turmeric powder, 0.5 teaspoon of chili powder, 0.5 teaspoon of cumin powder, 1 teaspoon of salt, 0.25 teaspoon of black pepper, and 10-12 fresh curry leaves into the pan, cooking for 1 minute until fragrant.

5. 5

   Transfer the sautéed mixture to the mashed sweet potato and lentil mixture, add 2 tablespoons of rice flour, 0.25 cup of chopped fresh cilantro, and 1 tablespoon of fresh lime juice, mixing well to combine thoroughly.

6. 6

   Form the mixture into 8 equal-sized cakes, about 1-inch thick.

7. 7

   Heat the remaining 2 tablespoons of coconut oil in a large non-stick pan over medium heat, then pan-sear the sweet potato cakes for 4-5 minutes per side until golden brown and crispy.