Many of you found the whole Instagram story of me making these yesterday hilarious! Stupid auto correct, calling them polyester instead of polpettes! Honestly! Whilst others kindly ignored that, and asked for the recipe, which seems daft to me, as I made it up, but hey – here goes.
These polpettes are super easy to make, and so delicious. I tend to make a large batch of them and keep them in the fridge to add to Buddha bowls for lunches or even shoved in a wholemeal pitta with salad and lots of hummus.
I love them, my kids love them… I hope you will too…
Sweet Potato & Lentil Polpette
- 1 medium sweet potato, grated
- cheddar cheese, grated (use to your taste on this, my kids love cheese)
- pinch of salt & pepper
- 1/2 tsp cumin powder
- pinch of dried chilli flakes
- 300g brown lentils
- 2 cloves of garlic
- 1 tsp dried mixed herbs
- t tbsp olive oil + some for the baking tray
- Preheat the oven to 180 degrees
- Place the lentils in a pan of boiling water, and simmer for 15 minutes until tender
- Using the food processor, grater attachment, grate the sweet potato & cheese and place into a large mixing bowl
- add the cumin, seasoning, chilli and herbs to the bowl.
- Once the lentils are cooked, drain and add to the food processor. Add the garlic. Pulse until smooth (not too smooth, a little chunky makes a crispy polpette). Add a little olive oil, if it gets stuck.
- Add the lentil mush to the bowl of grated sweet potato, and mix thoroughly.
- Scoop up a small amount of mixture and roll into a ball with your hands. You want the ball to be about the size of a £2 coin. (they will spread once baked).
- Place the balls onto an oiled baking tray and place into the preheated oven for about 15 minutes – or until the polpettes are golden and crispy.
For lunch today I served them with, spelt pasta, guacamole, mint, asparagus and mozzarella. Yum! Do tell me if you make them, and what you ate them with. Leave me a comment below.