Sweet Potato Cakes with Sauteed Kale, Mushrooms and Lentils, and Mint Yogurt Sauce
Anyone whose even remotely looked at the recipes on this blog has probably noticed I make a lot of meat. Like, a lot. But I’ve been getting inspired to do some vegetarian cooking by Yotam Ottolenghi’s Plenty, there are some beautiful recipes in that book that I’m planning on playing around with. The below is inspired by the book.
Ingredients (sweet potato cakes):
- 1 cup mashed sweet potato
- 2 tbsp soy sauce
- 3/4 cup flour
- 1 tsp sugar
- 1 tsp salt
Mix everything but the butter (batter should dry enough to handle), and get the butter warm in a pan. Divide into 4 balls, flatten and fry for 3-4 minutes on each side.
Ingredients (yogurt sauce):
- 3/4 cup greek yogurt
- Juice of half a lemon
- 1/4 bunch of fresh mint leaves
- Salt and pepper to taste
- 1 can of lentils, drained
- 3 cups of roughly chopped kale
- 1 portabello mushroom, roughly sliced
- 1 cup white wine
- 4 garlic cloves
- 1 chili
- 1 orange, in slices
- Salt and olive oil
Mash garlic, chili and salt in a mortar and pestle. Saute in a bit of olive oil with the mushrooms. Add the kale and cook for 3-4 minutes before adding the wine and lentils. Season with salt to taste and cook until the wine is reduced, about 10 minutes. Serve on the sweet potato cakes and top with orange slices and mint yogurt.