Sweet Potato, Lentil, & Millet Curry Cakes

BONUS - Cilantro Lime Cashew Creme

I was craving something sweet & savory when I came up with these cute curry cakes - they're almost too cute to eat.

Almost ;)

You've got your sweet coming in from the lovely sweet potato & your savory kicks in from the curry powder. To make these cakes even better I whipped up a batch of cilantro lime cashew creme (more savory) & added some caramelized apple & fennel compote (more sweet).

Did I mention these cakes are VEGAN & GF? They would make the perfect appetizer, or if made into bigger patties, could work for a veggie burger recipe.

Want to make your own curry cakes? I thought so. Here's how I did it:

Curry Cakes

Ingredients

• 2 small sweet potatoes, cubed & steamed (leave the skin on - yay, fiber!)
• 1 cup of millet, cooked (I used my Instant Pot)
• 1 cup of lentils
• 2 small cloves of garlic, minced
• 1 1/2 - 2 T of your favorite curry powder (curry paste would work well here too)
• Big pinch of salt & pepper ( I never measure S&P, just taste at the end & adjust if needed)
• 1/2 tsp cumin
• 1/2 tsp fennel seed
• 1 tsp smoked paprika
• pinch of crushed red pepper
• 1/2 cup of minced cilantro

Directions

Pre-heat your oven to 350 F

• Combine cooked millet, lentils, and steamed sweet potatoes in a large bowl. I used a potato masher to combine everything together, but you could also use a food processor.
• Add your spices/herbs & mix again. I would taste the mixture here & see if you need to add more salt, or other spices.
• Form small patties (about 1/2 cup rounded) with your hands & place on a parchment lined baking sheet. Bake for 20 minutes, flipping the patties at the 10 minute mark.
• The patties should out slightly crisp on the outside & soft on the inside. If you want them extra crispy you could do a quick pan sear with some olive oil after baking.

Cilantro Lime Cashew Creme

Ingredients

• 1 cup of cashews, soaked for 2 hours, OR boiled for 10 min if you don't have time to soak
• 3/4 cup of water
• 1/4-1/2 cup of cilantro (or more for you cilantro lovers)
• Juice of 2 small limes
• pinch of salt

Directions

• Start soaking your cashews, or boil them in a small saucepan for 10 min, to make them soft enough to blend. Either in your blender, or food processor, combine all the ingredients until you have a smooth, creme like consistency. Easy peasy!

Enjoy! :)