Spicy Sweet Potato and Lentil Sliders
These spicy vegan sliders are full of flavour and antioxidants from tender sweet potato and rich aromatic spices. Topped with juicy tomatoes and a crisp lettuce bun.
Servings: 10 people
Ingredients
For the patties
- 1 large sweet potato, peeled and diced into 1-inch chunks
- 1/2 small red onion, finely diced
- 1/2 cup red split lentils
- 1 clove of garlic, minced
- 1 teaspoon of lemon zest
- 1 teaspoon tahini
- 2 teaspoons of chili powder
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried oregano
- 1/2 teaspoon of ground cumin
- 1 tablespoon of coconut oil
- Pinch of sea salt and black pepper
For the dressing
- 3.5 tablespoons of coconut milk yoghurt
- 2 teaspoons of smoked paprika
- 1 teaspoon of lemon juice
- Pinch of sea salt and black pepper
To serve
- 10 cherry tomatoes, thinly sliced
- 2 baby gem lettuce, leaves separated, rinsed and dried
- 1/2 small red onion, thinly sliced
Instructions
- Rinse the lentils in cold water. Bring 1.5 cups of water to the boil and add the lentils. Reduce to a simmer and cook for 10 minutes or until cooked through. Drain away any excess liquid and set aside to steam dry.
- Add the diced sweet potatoes to a small pan of boiling water. Simmer for 5-6 minutes or until fork tender. Drain completely and set aside to steam dry.
- Whilst the lentils and potatoes cook, heat half a tablespoon of coconut oil in a frying pan over a low/medium heat. Add the garlic and onion and sweat gently until tender then set aside to cool.
- Add the sweet potato to a mixing bowl along with the lentils, garlic and onion, paprika, cumin, chilli powder, oregano, lemon zest, tahini, salt and pepper. Stir to combine then mash together well.
- Divide the mixture with your hands into ten even portions, roughly a tablespoons worth, and shape into individual patties about 2 inches wide.
- Heat the remaining coconut oil in the frying pan used to cook the onions over a medium heat.
- Once hot, add the patties to the pan – you can do this in batches if required. Cook for 3-4 minutes each side or until hot through, crisp and golden.
- Whilst the patties are cooking whisk together the dressing ingredients.
- To serve, place each patty on a lettuce leaf and top with a layer of tomato and red onion.
- Top each with a teaspoon of dressing and a further lettuce leave to finish.
Notes
Recipe by Emma Carter.
