Sweet potato pancakes with dhal

Name: Sweet potato pancakes with dhal | Asda Good Living
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 1tbsp rapeseed oil; 1 onion, finely chopped; 1 red chilli, chopped; 1tsp ginger, grated; 2 cloves garlic, crushed; 1tsp ground turmeric; 1tsp cumin seeds; 200g red lentils, rinsed; 2 tomatoes, chopped; 400ml stock made with 1 reduced-salt vegetable stock cube; 2tbsp chopped coriander, plus extra leaves to garnish; 200g sweet potato, peeled and chopped; 2 medium eggs, beaten; 150ml semi-skimmed milk; 125g self-raising flour; ½ cucumber, deseeded and grated; 2 sprigs mint, leaves chopped; Juice ½ lemon; 200g fat-free Greek-style yogurt

A spicy veggie treat, topped with a fresh, minty raita

By Asda Good Living,5th February 2018

(24 votes)

Cook: 40 Mins

Serves: 4

Price: 64p per serving

Nutritional Information

Each 480g serving contains

Energy
1987kj
475kcal

24%

Fat
8.2g

Med
12%

Saturates
1.9g

Med
10%

Sugars
11.5g

Med
13%

Salt
0.96g

Med
16%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
414kj/99kcal

Ingredients

1tbsp rapeseed oil

1 onion, finely chopped

1 red chilli, chopped

1tsp ginger, grated

2 cloves garlic, crushed

1tsp ground turmeric

1tsp cumin seeds

200g red lentils, rinsed

2 tomatoes, chopped

400ml stock made with 1 reduced-salt vegetable stock cube

2tbsp chopped coriander, plus extra leaves to garnish

200g sweet potato, peeled and chopped

2 medium eggs, beaten

150ml semi-skimmed milk

125g self-raising flour

½ cucumber, deseeded and grated

2 sprigs mint, leaves chopped

Juice ½ lemon

200g fat-free Greek-style yogurt

Method

Heat 2tsp oil and cook the onion until soft. Add the chilli, ginger, garlic, turmeric and cumin. Cook for 2-3 mins. Stir in the lentils, tomatoes and stock.

Cover and simmer for 25-30 mins over a low heat until the lentils are tender. Add the chopped coriander.

Meanwhile, boil the sweet potato for 10-15 mins. Drain and mash.

In a jug, stir the eggs into the milk. Mix the potato and flour in a bowl. Stir in the eggs and beat until smooth.

For the raita, stir the cucumber, mint and lemon juice into the yogurt.

Heat some of the remaining oil in a nonstick pan. Cook spoonfuls of batter for 1-2 mins on each side and serve with dhal, raita, coriander and pepper.