Sweet Potato & Red Lentil Cakes Recipe

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Sweet potato cakes lay nicely with cabbage and chives for a simple, packed lunch.
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“Lunchbox Salads” by Naomi Twigden and Anna Pinder will turn lunch "al-desko" into an inspiring midday meal.
6 cakes SERVINGS

Ingredients

    • 1/2 cup red lentils
    • 2 sweet potatoes
    • 2 teaspoons ground cumin
    • 4 tablespoons snipped fresh chives
    • 2 tablespoons sesame seeds
    • 1/2 white cabbage
    • juice of 2 lemons
    • 2-1/2 cups arugula

Directions

    • Preheat the oven to 400 degrees Fahrenheit. Put the lentils in a pot with 1-1/2 cups water. Bring to a boil, then reduce heat to medium-low and simmer about 15 minutes until tender. Tip into a bowl and add a pinch of salt.
    • While the lentils are cooking, peel the sweet potatoes and chop roughly into small pieces, then place in a pan with a pinch of salt. Cover with water, bring to a boil and cook until just tender, about 10-15 minutes. Drain and return to the pan. Using a potato masher, gently crush the potatoes. Add to the bowl with the lentils.
    • Season the mashed sweet potato and lentils with the cumin, half of the chives and a pinch of salt. Mix well. Shape into 6 cakes. Coat the top and bottom of each cake with sesame seeds and place on a lined baking sheet. Bake for 10-12 minutes until golden. Flip over halfway through cooking.
    • Meanwhile, prepare the salad. Remove the outer leaves and stalk from the cabbage, then finely slice. Place in a bowl and toss with the lemon juice, remaining chives and a pinch of salt.
    • To pack: Allow the cakes to cool before packing. Place the cabbage salad on one side in the lunchboxes and the arugula on the other side. Arrange the cakes in the middle.

    More from Lunchbox Salads: 


    Excerpted from Lunchbox Salads: More than 100 Fast, Fresh Filling Salads for Every Weekday by Naomi Twigden and Anna Pinder. Copyright © 2018. 
    Mighty Salads

    Real Food Make way for Mighty Salads, in which the editors of Food52 present sixty salads hefty with vegetables, meats, grains, beans, fish, seafood, pasta, and bread. Think shrimp and radicchio tossed in a bacon vinaigrette, a make-ahead jumble of white beans with charred lemon and fennel, slow-roasted duck and apples scattered across spicy greens. Order from the MOTHER EARTH NEWS Store or by calling 800-234-3368.

  • PRINT RECIPE

    Learn a healthy twist on baked sweet potato pie, combined with the high-protein lentil to bake one of the healthiest cakes.

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