Sweet Potato, Carrot, and Lentil Patties

Servings: 12 patties

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients:

Patties

• 1 cup cooked canned lentils drained
• 1 sweet potato grated
• 3 medium carrots grated
• 1 small yellow onion diced
• 3 tsp. minced garlic
• 1/2 tsp. ground turmeric
• 1-1/2 tsp. ground coriander
• 1 tsp. ground cumin
• 1/2 tsp. thyme
• ½ tsp. Selina Naturally Celtic Sea Salt
• 3/4 cup Bob’s Red Mill Paleo Flour
• 1/2 cup spinach shredded
• 1 Tbsp. fresh parsley diced
• 1 Tbsp. pumpkin seeds
• 1 Tbsp. sunflower seeds
• Nutiva Avocado Oil for frying

Sauce

• 3 Tbsp. sweet chili sauce
• 2 Tbsp. SunButter Sunflower Seed Butter
• 1 carrot juiced
• 1 tsp. ginger minced

Instructions:

1. If baking, preheat oven to 375°F. If frying, follow frying instructions below.
2. After grating sweet potato and carrots, squeeze out excess water with hands and pat dry with a towel.
3. In a large bowl, combine lentils, sweet potato, carrots, onion, garlic, turmeric, thyme, cumin, coriander, and salt. Mix well with hands until combined.
4. Add flour and mix thoroughly. If mixture is too moist, add more flour, up to 1 cup max.
5. Add spinach, parsley, pumpkin seeds, and sunflower seeds; mix until evenly combined.
6. Form mixture into 12 palm-sized patties.
7. If baking, arrange patties on a non-stick baking sheet and bake for 20-25 minutes, flipping halfway through, until golden brown.
8. If frying, heat avocado oil in a large pan over medium heat. Fry patties for 10 minutes on each side until golden and cooked through.
9. In a bowl, stir together all sauce ingredients until smooth.
10. Serve patties with sauce for dipping.

This recipe was originally published on my Vitacost blog. Check out more recipes here. Use code: EARTHDIET at checkout on Vitacost to save 10% on your next order.