Lentil & Sweet Potato cakes (gf)

Who doesn't love a dinner party? Even better when it's stress-free! This recipe is great for when you have guests over and you want to socialize instead of hiding in the kitchen. You can prepare everything in advance and garnish it when they arrive.. great healthy appetizer, full of protein, fiber, vitamins, minerals...the good stuff! 

LENTILS are an excellent source of plant protein, fiber, vitamins, and minerals. Only one cup of lentils contains 90% of your daily need of folate. Make legumes part of your diet and you will benefit from all their super powers. 

Thanks to my friends stacey and katie for hosting this amazing dinner!! 

2 cups red lentils

1,5 sweet potato, chopped into chunks

1 cup chickpea flour

50ml Extra virgin olive oil

1 tsp salt

1 tbsp garlic powder

1 tsp cumin



goats cheese

red cabbage

parsley pesto (parsley, olive oil, salt, pine nuts)



lemon juice

For the base, cook lentils together with sweet potato chunks in boiling water for 15 minutes or until soft 

drain until most moisture is gone

Preheat oven to 200C

add the lentils and sweet potatoes to a food processor, together with chickpea flour, salt, olive oil, garlic powder and cumin, blend until dough comes together, scraping down on the sides a few times ( I had to process it in 2 batches)

divide it between 2 baking sheets and flatten it out with a spatula until 1cm thick

bake for 20 minutes, take it out 

use a cup to cut out 15 circles

bake for another 20 minutes

depending on how much time I have, I turn off the oven and leave the trays in for a few hours which makes the cakes quite crisp

once they're cool, garnish with pesto, goats cheese, thinly cut apples and red cabbage, sprouts, chopped walnuts and a drizzle of lemon juice and olive oil