In this recipe, I’ll show you how to make these delicious sweet potato lentil fritters. This recipe is gluten-free and vegan-friendly. For those who don’t mind gluten, I also show a second option which is a little easier to bake. Whether you pick the first or the second option it is definitely going to be a tasty fritter.
Preparing the ingredients
Before we can make the sweet potato lentil fritters we need to prepare the ingredients. Start by boiling the lentils until they are soft. This takes approximately 10 minutes. In the meantime prepare a flax egg and grate the potatoes.
For the flax egg mix 2 tbsp ground flax seeds with 8 tbsp warm water and let it soak a few minutes. After a few minutes, you’ll get a sticky structure similar to an egg.
How to make Sweet Potato Lentil Fritters?
After we’ve prepared all the ingredients we only have to mix them together, add some spices, and make the fritter shape. I just added some salt and pepper to taste. But you can also add other spices if you like.
When you’re making the fritters make sure they stick as much as possible by pressing the batter in your hand.
Now carefully place the fritters in a pan with a generous layer of oil. The fritters will stick to the pan if you don’t add enough oil. Bake the fritters on both sides for approximately 10 minutes.
While baking make sure the fritters keep their shape. If you notice the batter is moving, press the batter with the spatula to put it back in place. Also don’t flip the fritters too early. Only flip them when you can move them easily in the pan. If you flip them too early they will fall apart.
If you want you can also add a little flour to the batter. This will make the batter more sticky and therefore easier to bake. You also need less oil to bake these fritters. So depending on your preferences you can either make the version without flour or the version with flour.
Bake the fritters on both sides until golden brown.
Garnish with some vegan cream cheese and spring onions and enjoy!
300g Grated Sweet Potatoes Enjoy!
2 Flax eggs (2 tbsp ground flax seeds + 8tbsp warm water)
150g Cooked Red Lentils
Salt & Pepper to taste
50g flour (optional)
Vegan cream cheese & spring onions (optional)
300g Grated Sweet Potatoes