Sweet Potato Lentil Cake With Tahini Slaw

Ingredients

Ingredients
Servings:
Sweet Potato Lentil Cake
g
Red Lentils
g
Sweet Potato Purée
tbsp
Hemp Seeds
tbsp
Nutritional Yeast
tsp
Ground Cumin
tsp
Sweet Smoked Paprika Powder
tsp
Garlic Powder
tsp
Lemon Zest
tbsp
Parsley
tbsp
Olive Oil
Salt & Pepper to taste
Lemon Tahini Sauce
tbsp
Tahini Paste
tsp
Lemon Zest
tbsp
Lemon Juice
Garlic Clove
minced
tsp
Maple Syrup
tsp
Olive Oil
tsp
Dijon Mustard
tbsp
Water
Salt & Pepper to taste
Slaw
g
Mixed Green Salad
g
Purple Cabbage
Fresh Herbs (Dill, Mint, Parsley)
Calories
per serving
341
Carbs
39
Protein
13
Fat
14

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 170 ºC and prepare a baking sheet with parchment paper.
  2. Rinse the lentils in a sieve under cold water. Place the lentils in a saucepan and pour the water over them. Bring to the boil over a high heat for ca. 10 minutes. Once boiled, reduce the heat and simmer for 15 minutes. Remove the lentils from the heat and let it cool.
  3. In the meantime, prepare the dressing. In a medium bowl, whisk together the tahini, lemon zest, lemon juice, minced garlic, olive oil, Dijon mustard, maple syrup, salt and pepper.
  4. Add the ice water, spoon after spoon until you get the desired consistency.
  5. Wash the parsley, shake dry, pluck the leaves from the stems and chop.
  6. Once the lentils are cool and dry, add it to a large bowl along with the mashed sweet potato, hemp seeds, nutritional yeast, ground cumin, sweet smoked paprika, garlic, parsley, lemon zest, salt and pepper.
  7. Mix everything into one mass and adjust seasoning if necessary.
  8. Brush the parchment lined baking sheet with olive oil and divide the sweet potato lentil mixture in four equal portions.
  9. Form each portion into a cake and place all patties on the oiled paper.
  10. Bake the cakes for ca. 35 minutes. Carefully flipping them over after 20 minutes.
  11. Once the cakes are browned on the outside and firm, remove them from the oven and let them sit for 5 minutes.
  12. In a separate large bowl, toss the shredded salad, cabbage mix with the lemon tahini dressing to coat. Season with salt and pepper.
  13. Serve the sweet potato lentil cake on a salad slaw bed and drizzle over some additional lemon tahini sauce. Sprinkle with fresh herbs.

Preparing In The Kitchen
  1. Preheat the oven to 170 ºC and prepare a baking sheet with parchment paper.
  2. Rinse the lentils in a sieve under cold water. Place the lentils in a saucepan and pour the water over them. Bring to the boil over a high heat for ca. 10 minutes. Once boiled, reduce the heat and simmer for 15 minutes. Remove the lentils from the heat and let it cool.
  3. In the meantime, prepare the dressing. In a medium bowl, whisk together the tahini, lemon zest, lemon juice, minced garlic, olive oil, Dijon mustard, maple syrup, salt and pepper.
  4. Add the ice water, spoon after spoon until you get the desired consistency.
  5. Wash the parsley, shake dry, pluck the leaves from the stems and chop.
  6. Once the lentils are cool and dry, add it to a large bowl along with the mashed sweet potato, hemp seeds, nutritional yeast, ground cumin, sweet smoked paprika, garlic, parsley, lemon zest, salt and pepper.
  7. Mix everything into one mass and adjust seasoning if necessary.
  8. Brush the parchment lined baking sheet with olive oil and divide the sweet potato lentil mixture in four equal portions.
  9. Form each portion into a cake and place all patties on the oiled paper.
  10. Bake the cakes for ca. 35 minutes. Carefully flipping them over after 20 minutes.
  11. Once the cakes are browned on the outside and firm, remove them from the oven and let them sit for 5 minutes.
  12. In a separate large bowl, toss the shredded salad, cabbage mix with the lemon tahini dressing to coat. Season with salt and pepper.
  13. Serve the sweet potato lentil cake on a salad slaw bed and drizzle over some additional lemon tahini sauce. Sprinkle with fresh herbs.

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