Sweet Potato & Lentil Fritters with Cashew Maple Sauce

Woo hoo! Recipe from Jim!

My better half has been my dishwasher, taste taster and all-around support system when it came to kitchen endeavors the past few months. Washing all those pots and pans leaves little time for him to create his own recipes, so I am always thrilled when I get home from work late and/or go out for one too many drinks and find him whipping up dinner. Seeing him cook is actually quite endearing and I love him a little extra on the days when he feeds me-as long as the results taste yummy 🙂

He made these fritters to bring to his cousin’s house and they were such a hit, that I followed his lead and doubled the batch the next day. We couldn’t keep our paws off them, so I probably should have tripled them!

1 cup red lentils

2 cups chopped sweet potato (about 2 small potatoes)

3 cups vegetable broth

1 cup water

1 yellow onion, chopped

3/4 cup chickpea flour

4 cloves garlic, minced

2 tbsp olive oil

2 tbsp nutritional yeast

2 tsp paprika

1 cayenne pepper, minced

1 tsp sea salt

1/2 tsp black pepper

CASHEW MAPLE SAUCE

1 cup raw cashews, soaked for 6 hours

1/4 cup maple syrup

2 tbsp water

Juice of 1 lemon

1/4 tsp nutmeg

• Preheat oven to 400 degrees
• Bring red lentils and vegetable broth to a boil in a saucepan-simmer for 30 minutes
• Meanwhile, cook onions and cayenne pepper in olive oil in a frying pan over medium heat for 5 minutes
• Add sweet potatoes, water, paprika, sea salt and black pepper, cover and let cook for 15-20 minutes
• When lentils are cooked, add to sweet potato mix and also add chickpea flour, nutritional yeast and garlic
• Stir everything together until well combined and somewhat sticky
• On a baking sheet covered in parchment paper, scoop about 1/3 cup of the mixture into fritters on the sheet until mix is gone (it should yield about 16 fritters)
• Bake at 400 degrees for 30 minutes
• Meanwhile, blend all the ingredients together for the sauce until creamy