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Israeli sweet potato and lentil fritters with garlic yoghurt sauce
Serves 4 Starters and mains
Ingredients
- 4 sweet potatoes, peeled and cubed
- 1 cup split red lentils, rinsed
- 5tbsp olive oil
- 3 spring onions, sliced
- 1tsp ground coriander
- 1tsp ground cumin
- 1⁄2tsp ground fennel seeds
- 1⁄4tsp ground cinnamon
- 2tbsp cornmeal, plus extra to dust
- handful coriander, chopped 1⁄2 lemon, juiced
- 1⁄4tsp coarse sea salt
- 1⁄4tsp freshly ground black pepper
- 3⁄4 cup Greek yoghurt
- 1 garlic clove, minced
- 1tbsp extra virgin olive oil
Method
Put the sweet potatoes in a large
pan of boiling salted water and
simmer for around 15 minutes
until they are just tender and can be easily pierced with the
tip of a knife.
Meanwhile, put the lentils and
21⁄2 cups water in another large
pan, bring to the boil and reduce
the heat to low, then cook for
12-15 minutes until tender.
Drain the sweet potatoes and
lentils and set aside to briefly
cool. Meanwhile, heat 1tbsp of the olive oil in a large pan
over a medium heat. Add the
spring onions and a pinch of
salt, then sauté for around 5
minutes until softened. Remove
the pan from the heat and stir
in the ground coriander, cumin,
fennel and cinnamon.
In a large mixing bowl,
combine the sweet potatoes,
lentils, spiced spring onions, cornmeal, chopped coriander,
lemon juice, coarse sea salt and
pepper. Mash together until the
potatoes and lentils are mostly
smooth and the mixture is
completely incorporated.
Prepare a baking sheet or platter with a dusting of
cornmeal. Shape the sweet
potato and lentil mixture into
eight patties and place them
on the tray. Dust the tops lightly
with additional cornmeal.
Heat 2tbsp of the olive oil in a
large non-stick frying pan over
a medium heat. Working in two
batches, cook the patties until
golden brown, turning once, for
around 3 minutes on each side.
Repeat for the second batch,
using the remaining olive oil.
In a small bowl, stir the
yoghurt, garlic and extra
virgin olive oil together with
a pinch of salt and freshly
ground black pepper to make
a dipping sauce.
Serve the fritters with the sauce on the side.
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