zoom Lentil and sweet potato cakes

    Save to your scrapbook

    Lentil and sweet potato cakes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Lentil and sweet potato cakes

    • Vegetarian
    • Preparation time: 20 minutes, plus chilling
    • Cooking time: 35 minutes
    • Total time: 55 minutes, plus chilling

    Serves: 4


    2 sweet potatoes (about 500g), peeled and roughly chopped
    1 portion (about 300g) part-cooked lentils (method below)
    2 tsp caraway seeds, crushed to a powder
    200g fresh breadcrumbs
    1 red onion, sliced
    ½ essential Waitrose lemon, juice
    1 essential Waitrose cucumber, deseeded and sliced into half moons
    25g mint, leaves shredded
    4 tbsp essential Waitrose olive oil
    4 eggs
    2 tbsp rose harissa


    1. Boil the sweet potato chunks for about 10 minutes, until tender; mash. Meanwhile, preheat the oven to its lowest setting and put a baking tray inside to warm. In a large bowl, mix together the part-cooked lentils, mashed sweet potato, caraway and 100g breadcrumbs; season, then shape into 12 patties. Tip the remaining 100g breadcrumbs onto a plate and dip the patties in them so they are evenly coated; chill until you’re ready to cook. Meanwhile, in a bowl, mix the red onion and lemon juice; set aside. In another bowl, mix the cucumber, mint and 1 tbsp oil; season and set aside.

    2. In a frying pan, warm the remaining 3 tbsp olive oil over a medium heat. Add the patties and fry for about 4-5 minutes on each side, until golden and warm in the middle (you will need to do this in batches); put on the preheated tray in the oven to keep warm. Crack the eggs into the same pan and cook until the whites are opaque.

    3. When ready to eat, combine the red onion and cucumber mixtures. Divide the lentil cakes, cucumber salad and eggs between 4 plates, then top with the harissa just before serving. 


    Wash 840g red lentils in a large bowl, rinsing until the water is clear. Put in a large saucepan with 2 unpeeled garlic cloves, 1 unpeeled, halved onion, 18 peppercorns and 1.9 litres water. Cover the pan and set over a medium heat; bring to the boil, then gently simmer for 3-4 minutes testing often, until some lentils are soft, but most retain a little bite. Drain and rinse with cold water. Discard the garlic, onion and peppercorns, then divide between 6 freezeproof bags or boxes. Store these portions in the fridge for up to 3 days and/or freezer for up to 3 months, as needed; defrost in the fridge overnight before using.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Food, September 2018 issue. Download the Waitrose Food app for the full issue


    Average user rating

    5 stars