Lentil Barley Sweet Potato Cakes with Roasted Garlic Tahini Sauce

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Lentil Barley Sweet Potato Cakes with Roasted Garlic Tahini Sauce


Ingredients

Units Scale

CAKES

  • 3 cups cooked sweet potato flesh, no skin
  • 2 cups of Spiced Lentils & Grains
  • 1/2 cup almond flour
  • 1 egg
  • 2 tablespoons parsley, chopped

SAUCE

  • 34 roasted garlic cloves
  • 1/2 cup tahini
  • 1/3 cup plain greek yogurt
  • 1 tablespoon lemon juice
  • 3 tablespoons honey
  • big pinch of salt and pepper
  • water to thin (start with a 1/4 cup then keep adding a few tablespoons at a time)

Instructions

  1. Preheat the oven to 375 F
  2. In a large bowl mash together the sweet potato, lentils and grains, flour, eggs, and parsley.
  3. Line a baking tray with parchment, lightly grease with oil, form patties out of the sweet potato mixture, and place on the baking tray.
  4. Bake for 8-10 minutes on each side or until they are golden.
  5. While they are baking, add all the sauce ingredients to a blender and blend until smooth – adding more water if desired for consistency.
  6. Pour the sauce over freshly baked cakes

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