Sweet-potato-pancakes-with-dhal

Sweet potato pancakes with dhal

A spicy veggie treat, topped with a fresh, minty raita

By , 05 February 2018

(21 votes)

Sweet potato pancakes with dhal

  • 40 Mins

  • Serves: 4

Nutritional Info
Each 480g serving contains

  • Energy

    1988KJ

    475KCAL

    24%

  • Fat

    8.2g

    low

    12%

  • Saturates

    1.9g

    low

    10%

  • Sugars

    11.5g

    low

    13%

  • Salt

    0.96g

    low

    16%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 414kJ/99kcal.
Ingredients
  • 1tbsp rapeseed oil
  • 1 onion, finely chopped
  • 1 red chilli, chopped
  • 1tsp ginger, grated
  • 2 cloves garlic, crushed
  • 1tsp ground turmeric
  • 1tsp cumin seeds
  • 200g red lentils, rinsed
  • 2 tomatoes, chopped
  • 400ml stock made with 1 reduced-salt vegetable stock cube
  • 2tbsp chopped coriander, plus extra leaves to garnish
  • 200g sweet potato, peeled and chopped
  • 2 medium eggs, beaten
  • 150ml semi-skimmed milk
  • 125g self-raising flour
  • ½ cucumber, deseeded and grated
  • 2 sprigs mint, leaves chopped
  • Juice ½ lemon
  • 200g fat-free Greek-style yogurt
Method

  • Heat 2tsp oil and cook the onion until soft. Add the chilli, ginger, garlic, turmeric and cumin. Cook for 2-3 mins. Stir in the lentils, tomatoes and stock.

  • Cover and simmer for 25-30 mins over a low heat until the lentils are tender. Add the chopped coriander.

  • Meanwhile, boil the sweet potato for 10-15 mins. Drain and mash.

  • In a jug, stir the eggs into the milk. Mix the potato and flour in a bowl. Stir in the eggs and beat until smooth.

  • For the raita, stir the cucumber, mint and lemon juice into the yogurt.

  • Heat some of the remaining oil in a nonstick pan. Cook spoonfuls of batter for 1-2 mins on each side and serve with dhal, raita, coriander and pepper.