Lentil Sweet Potato Fritters paired with a seriously addictive curried cashew cream sauce AKA your new favorite way to use split red lentils!
Place cashews, curry powder, turmeric, salt, coconut milk and lime juice in a high-speed blender or food processor and blend until smooth and creamy. If a thinner consistency is desired add additional coconut milk or water 1 tablespoon at a time and blend again until desired consistency is reached. Set aside.
Place lentils in a saucepan and cover with water. Bring to a boil, then lower to a simmer and cook, uncovered, for about 5-7 minutes. Drain any remaining liquid and spread on a baking sheet to cool quickly.
Add cooled lentils, sweet potato, garlic, red onion, cumin, paprika, salt, pepper, chickpea flour, parsley and hemp seeds to a food processor. Pulse until combined.
Shape mixture into tablespoon-sized rounds. Roll each round in breadcrumbs and place on a parchment-lined baking sheet. Place baking sheet in the freezer for about 10 minutes to chill.
Heat oil in a large skillet over medium-high heat. When oil is hot, add lentil sweet potato fritters (do this in two batches so as not to overcrowd the pan). Fry for about 3-4 minutes, turning so that browning on all sides is achieved. Set on paper towels to drain.
To serve, spoon cashew curry sauce onto plates. Top with fritters. Garnish with cherries, micro greens, hemp seeds and parsley.