Vegetarian patties, known as tikkies, are a popular street food in India. They’re made with a combination of vegetables and a potato base. This protein-rich sweet potato version offers a tasty – and even more wholesome – twist on that tradition. Lentils, vegetables and seeds are bound together with gluten-free flour for dunkable patties that go perfectly with a simple sweet chili, sunflower and ginger sauce. Hard to believe, but they’re even better the next day for lunch! We don’t question the magic; we just enjoy them – twice.
Sweet Potato, Carrot & Lentil Patties with Ginger Sauce
- 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
If baking, preheat oven to 375 degrees F. If frying, follow directions below.
After grating sweet potato and carrots, squeeze out water with hands. Use towel to pat out remaining moisture.
In large bowl, combine lentils, sweet potato, carrots, onion, garlic, turmeric, thyme, cumin, coriander and salt. Mix with hands until well combined.
Add flour and mix together with hands. (Note: If mixture is too moist, add more flour, but no more than 1 cup.)
Add spinach, parsley, pumpkin seeds and sunflower seeds and mix until well combined.
With hands, form 12 palm-size patties.
If baking, arrange patties on non-stick baking sheet and bake 20-25 minutes, flipping halfway through, until golden-brown.
If frying, in large pan on medium heat, heat avocado oil, add patties and cook 10 minutes on each side.
In bowl, stir together all sauce ingredients until smooth.
Serve plated with sauce for dipping.