As usual my favourite thing to do is adapt recipes so that they basically suit my store cupboard (to a certain extent!) For example if you’d prefer to up the quantity of quinoa and lose the lentils then that would be fine. You could leave out the chilli, change the type of flour or the spices. Overall these fritters are full of protein so perfect to team with some lovely steamed or wok fried vegetables. Turmeric is such a healing spice that it is so worth having a big stash of this with all of your other spices as it can be used in so many recipes. It literally is top of the list when it comes to medicinal herbs and actually matches the benefits that conventional medicine offers!
100g lentils ( I use ready prepared vacuum pack)
1 large sweet potato
half an onion
1 garlic clove
1 inch chopped chilli
2 tsp turmeric
squeeze of half a lemon
2 tbsp spelt flour (or gluten free plain if preferred)
- Steam or boil the chopped sweet potato
- Rinse the quinoa well and then bring to the boil. Adding the bouillon to the quinoa as it cooks. If you would prefer to add salt thats fine but be careful with quantities. You can always add salt to the mix after. Alternatively add in half a veggie stock cube
- Meanwhile fry the onion garlic and chilli in a teaspoon of coconut oil until the onion is soft and translucent.
- After 15 mins the potato should be soft when you put a knife in and the quinoa should be fluffy but don’t overcook as it can start to get sticky and stodgy
- You should be able to use a wooden spoon to easily mash and mix the sweet potato.
- Add the onion mixture, turmeric, flour, quinoa, lemon juice and the lentils and give it a good stir until everything is well combined. You can give it a taste and season if you need to.
- Use a tablespoon to get a large scoop of the mixture, flatten into round patties in the palm of your hand and place onto baking paper dusted with spelt flour. Throw some spelt flour over the top of each one.
- Ideally these should be covered and go in the fridge until cooled (I have actually made some the day before, kept them in the fridge and they cooked perfectly)
- Use a tablespoon of olive oil to fry the patties for a few minutes on each side until they start to brown and crisp. Alternatively place on grease proof paper drizzle with oil and bake until brown and crisp.
I served mine with a ton of wok-fried greens adding garlic and a splash of Tamari. My favourites are kale, broccoli and asparagus. Use any veg you fancy though and steam if you’d prefer…