Sweet potato pancakes with dhal
- 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
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.