Usuba
Lenten Sweet Potato and Lentil Cutlets
Crispy lean cutlets made from sweet potato and red lentil puree with aromatic spices, served with spicy guacamole and pickled radish. The soft vegetable and legume mixture is fried until golden brown.
- Total
- 60 min
- Standard serving
- 311.5 g
Ingredients
Total 18- Sweet potato
100 g≈ 2/3 pcs - Red Lentils
33.33 g≈ 2.5 tbsp - Onion
25.5 g≈ 5 clove - Garlic
0.99 g≈ 1/3 clove - Ground cumin (zira)
0.723 g - Paprika
0.765 g - Wheat flour
5 g≈ 2 tsp - Breadcrumbs
16.67 g≈ 2.5 tbsp - Watermelon Radish
50 g - Avocado
50 g≈ 1/3 pcs - Red onion
3.33 g - Red chili pepper
7.65 g - Lime
7.14 g - Vegetable oil
5 ml≈ 1 tsp - Rice vinegar
2.5 ml≈ 1/2 tsp - Sugar
1.32 g≈ 1/3 tsp - Salt
to taste - Black peppercornsground
to taste≈ 1.5 pcs
Instructions
- 1
Step 1
Prepare all ingredients for making cutlets.
- 2
Step 2
Peel the sweet potato and cut it into cubes. Boil in salted water for 10–15 minutes until soft.
- 3
Step 3
In a separate pot, cook the lentils for 10–15 minutes.
- 4
Step 4
While the sweet potato and lentils are cooking, peel the radish and slice it into thin rings using a mandoline.
- 5
Step 5
Mix salt, sugar, and rice vinegar. Stir the marinade with radish and refrigerate for 30 minutes.
- 6
Step 6
Drain the water from the sweet potato and lentils. Combine them and mash with a potato masher. Let cool slightly.
- 7
Step 7
Finely chop the onion, red onion, garlic, and chili pepper.
- 8
Step 8
For guacamole, mash the avocado flesh with a fork. Add red onion, chili, lime juice, and salt. Refrigerate.
- 9
Step 9
Add flour, onion, garlic, cumin, paprika, pepper and salt to the puree.
- 10
Step 10
Form cutlets from the ground meat and coat them in breadcrumbs.
- 11
Step 11
Fry the cutlets in vegetable oil until golden brown on both sides. Alternative: bake in the oven or air fryer, having previously sprayed with oil.
- 12
Step 12
Serve the cutlets with pickled radish and guacamole.
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