I can’t believe it’s taken me so long to share this recipe as it’s one of my all time favourites. I’ve made it regularly over at least the past year and I still haven’t tired of it. This recipe is actually one that my mom came up with. She loved the lentil kafte recipe I had made with the quinoa and decided to play around with it and turned it into a patty. So I took her recipe – tweaked it ever so slightly, just to simplify the cooking process, and voila here is the final recipe. So exciting!
These patties are so good they don’t need any dressing, but I just love the curry dipping sauces that some restaurants pair with sweet potato fries, so I thought I would try to pair them with a similar homemade sauce. The recipe I’ve provided is made with coconut cream, but I’ve made it with soaked cashews as well and both taste spectacular. I generally enjoy these patties as my source of protein in a meal, served with steamed veggies, or on top of a great big salad but tonight I’ll be serving these as an appetizer at a potluck dinner I’ll be hosting tonight.
Preheat oven to 400 and grease a lined baking sheet with 1 tablespoon of avocado oil. To make the patties, you’ll need 1 cup of red lentils, 1/2 cup of uncooked quinoa, onions, sweet potatoes and avocado oil. You’ll need to cook the quinoa and lentil mixture after giving it a good rinse or soaking it overnight or even 30 minutes. If you don’t have time to soak them, place the quinoa and lentils in a colander and rinse under running water for a minute or so. Dice up the onions and sweet potatoes into small 1/2 inch cubes and place in a medium sized pot with the rinsed lentils and quinoa. Add the water and salt and bring to a boil. Once it boils, you’ll need to reduce the heat, cover and allow to simmer for approximately 15 minutes or until all the water has been absorbed. Once it’s cooked, remove from the heat and place into a bowl to cool off. Once cooled, lightly mash with a potato masher and if it has cooled enough to handle, using a spoon or your hands incorporate and massage the ingredients together. Measure approximately 1/4 cup of the mixture, shape into a patty and place on a greased baking sheet and place in preheated oven. Bake for 30 minutes on one side until golden, flip over and bake for a further 30 minutes. Remove from oven and serve immediately with the dipping sauce or place in an airtight container once cooled and keep in the fridge or freezer.
For the dipping sauce, you’ll need a can of full fat coconut milk. Place in the fridge for an hour to allow the water to separate from the coconut meat. Scoop out the coconut meat and place into a bowl or blender. Add all remaining ingredients and whisk by hand or in a blender.
Serve immediately or enjoy later!
- 1 cup of red dry (uncooked) lentils
- 2½ cups of water
- ½ cup of raw white quinoa
- 1 - 1½ tsp. salt (to your preference)
- 1 large onion (approx 2 cups cubed)
- 2 sweet potatoes (approx 3 cups cubed)
- 1 Tbsp avocado oil
- 1 can of full fat coconut milk
- 1 tbsp lemon juice
- 1 tsp coconut nectar or maple syrup
- ½ tsp sea salt
- ½ tsp paprika
- ½ tsp curry powder
- ¼ tsp of garlic powder
- ¼ tsp of onion powder
- Place lentils and quinoa in mesh strainer and rinse under cool water, strain and place rinsed mixture into a medium sized cooking pot.
- Chop onion and sweet potato into cubes approx ½ inch in size and place into the pot with lentils and quinoa.
- Stir in 2½ cups of clean water and salt.
- Bring the mixture to a boil. Then reduce heat to low, cover and allow to simmer for 15-20 minutes until all of the water has been fully absorbed.
- Remove from heat, uncover and allow to cool. Can transfer to a bowl as well to allow the mixture to cool more quickly.
- Lightly mash with a potato masher and/or stir and massage with your hands to incorporate all the ingredients
- Heat oven to 400 and grease a baking sheet lined with parchment paper lightly with avocado oil (approx. 1 Tbsp.).
- Measure approx. ¼ cup of cooled mixture and roll into a ball. Flatten lightly and place on baking sheet.
- Bake for 30-40 min until the bottom is golden in color and flip over - bake another 10-15 minutes. Remove from heat and serve immediately or place on cookie rack and cool.
- Can keep refrigerated for up to a week or freeze for up to a month - but they won't last that long 😉
- Place canned coconut milk in the fridge for one hour
- Scoop out the meat from the canned coconut milk into a bowl or blender and set the liquid aside
- Add all remaining ingredients into the bowl and begin to whisk until fully incorporated. You can do this in a blender as well
- Add some of the set aside coconut water, 1 teaspoon at a time if the mixture is too thick