Sweet Potato And Red Lentil Patties - cooking recipe

Ingredients

1 1/2 lb sweet potato, peeled, cut into 3/4 inch pieces
1 cup dried red lentils
2 tsp olive oil
3 None spring onions, thinly sliced
1 clove garlic, minced
2 tsp ground cumin
1 tsp ground coriander
1/4 cup fresh cilantro, coarsely chopped
1 None egg, lightly whisked
1/4 cup all-purpose flour
3/4 cup ground almonds
1 3/4 cups panko breadcrumbs
None None vegetable oil, to shallow-fry
None None Greek yogurt, to serve
None None baby spinach, to serve
None None lemon wedges, to serve

Preparation

Place sweet potato and lentils in a large saucepan. Cover with cold water. Bring to a boil over medium-high heat. Reduce heat and simmer for 10 mins, or until tender. Drain. Return to pan and mash. Set aside to cool.
Heat olive oil in a large frying pan over medium heat. Add onions, garlic and spices. Cook, stirring, for 2 mins, or until fragrant. Mix with sweet potato, cilantro, egg, flour, ground almonds and 1 cup breadcrumbs. Shape into 12 patties. Coat in remaining breadcrumbs, shaking off excess. Chill for 20 mins.
Heat vegetable oil in a large heavy-bottomed saucepan over medium heat. Working in batches, shallow-fry patties for 3 mins per side, or until golden. Drain on paper towels.
Serve with yogurt, spinach and lemon wedges.