Sweet Potato and Lentil Kebabs

Sweet Potato is one vegetable which is fairly new to my taste-buds but I can definitely say, it's pretty versatile. It can not only be used in stir fry's, saute but also as pie fillings, milk shakes, smoothies and desserts. They are also extremely rich in sodium, vitamin a, calcium.

I've previously used them in a recipe for a smoothie but this time, I wanted to try something different and turned them into 'Sweet Potato and Lentil Kebabs'. They are soft, delicious and can be even frozen for upto 2 weeks. Use them as snack, side, an appetizer or filling for your wraps or burger.
I'm serving them with a fresh mango-cilantro chutney. (Click on Link for the recipe)

 As we all are getting ready for a memorial day long weekend and BBQ's, this can be a great addition to your snack or filling for burgers, wraps. They can be made Vegan by using a vegan yogurt and for the Glutentree version, you can use any flour or choice.

Sweet Potato and Lentil Kebabs

~ Enjoy, Share & Have a Great Long Weekend ~

Sweet Potato and Lentil Kebab

Serves: 4 People

Serving Suggestion: Serve Hot with favorite Dip / Sauce

Tools:

Large Bowl – For mixing the ingredients together.

Large Non-Stick Flat Pan or skillet – To cook the kebab

Pressure Cooker or Large Deep Pot – To cook the lentil

Flat Spatula – For flipping the kebab.

Large Serving Plate

Ingredients:

2 Cups Red Lentil – Washed and drained

1 Large Sweet Potato – Boiled, peeled and shredded

4 Tbsp Flour – I’m using whole wheat, you can use A.P or any other flour of choice

4 Tbsp Plain Yogurt – If Vegan, please use plain soy yogurt

3 Cups Water – For cooking the lentil

¼ Cup Olive Oil – For Making the kebab (You may use any flavorless oil of choice)

Seasoning:

½ Tsp Turmeric Powder - Optional

½ Tsp Cumin Powder

1 Tsp Dry Mango Powder – Optional (May use lemon juice)

½ Tsp Red Chili Powder – Optional

½ Tsp Garam Masala Powder

1 Tsp Salt – As per taste

Sweet Potato and Lentil Kebabs

Method:

For Cooking the Lentil:

In a pressure cooker, add lentil, water and turmeric.

Close the lid of the pressure cooker and cook the lentil over high flames till you hear 2-3 whistles, then turn off the heat (Usually takes about -7-10 minutes).

(To cook the lentil in pot – follow the first step and keep cooking over medium heat. It takes about 15-20 minutes for the lentil to cook in pot).

Drain any excess water from the cooked lentils.

Making the Kebabs:

In a large bowl, add the cooked lentils and mash it using your hand or spatula.

Now add, all the remaining spices, sweet potato, flour, yogurt and mix everything together to form a smooth dough.

Now, wet both your palms and make equal size (small or medium) balls from the dough.

Flatten the balls to form a shape of kebab.

These kebabs, can be frozen for about two weeks in air tight containers or ziplock.

Cooking the Kebabs:

Heat the nonstick for a minute with ½ tsp of oil.

Place 3-4 kebabs on it (Depending on the size of the pan).

Let the kebab cook on medium heat for about a minute.

Flip the kebab gently to the other side and let it cook for another minute (a minute for lightly brown kebabs and two minutes for slightly dark brown color)

Transfer kebabs to serving dish and follow the steps above to make all the kebabs.

Serve Hot with choice of dip.

Sweet Potato and Lentil Kebabs