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