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Lentil Sweet Potato Fritters

Vegan Lentil Sweet Potato Fritters with Curried Cashew Cream

Lentil Sweet Potato Fritters paired with a seriously addictive curried cashew cream sauce AKA your new favorite way to use split red lentils!

Course Appetizer, Main Course
Cuisine American, Gluten-free, Vegan
Keyword lentil fritters recipe, vegan sweet potato fritter recipe, vegan sweet potato fritters
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 200 kcal
Author Denisse Salinas

Ingredients

FOR THE CURRIED CASHEW CREAM SAUCE:

  • 1 cup cashews, soaked overnight
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1 cup coconut milk
  • Juice of 1 lime

FOR THE LENTIL SWEET POTATO FRITTERS:

  • 1/2 cup split red lentils, rinsed
  • 1 sweet potato, roasted, cooled, peeled and cubed
  • 1 garlic clove, minced
  • 1/2 red onion, diced
  • 1/2 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chickpea flour
  • 1 tablespoon parsley, plus more for garnish
  • 1/4 cup hemp seeds, plus more for garnish
  • 1 cup gluten free breadcrumbs
  • 1/4 cup sunflower seed oil
  • 1/2 cup cherries, halved and seeds removed
  • Micro greens

Instructions

  1. 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.

  2. 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.

  3. 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. 

  4. 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.

  5. 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.

  6. To serve, spoon cashew curry sauce onto plates. Top with fritters. Garnish with cherries, micro greens, hemp seeds and parsley.

Recipe Notes

Tips for making this Lentil Sweet Potato Fritters recipe: 

  • Stick to bulk bins when buying lentils, as they tend to have higher turnover so they’ll likely be fresher than those in boxes or bags in the shelf.
  • Sometimes there are small pebbles in your lentils. It’s best to be safe than sorry so make sure to rinse and sift through them before cooking.
  • Don't turn the heat up too high when cooking lentils. A gentle simmer will cook the lentils to perfection. 
  • Soak the cashews at room temperature for at least 2 hours or overnight in the fridge.