How do I get the cashew cream sauce smooth?

Blend the soaked cashews, curry powder, turmeric, salt, coconut milk, and lime juice in a high-speed blender until smooth, adding additional coconut milk or water one tablespoon at a time if a thinner consistency is desired.

Do I need to pre-cook the lentils for the fritters?

Yes, the recipe instructs to place lentils in a saucepan, cover with water, bring to a boil, then simmer for 5-7 minutes until cooked, before draining and cooling them.

Why do I need to chill the fritters before frying?

Chilling the shaped fritters in the freezer for about 10 minutes helps them firm up, making them easier to handle and preventing them from falling apart when introduced to the hot oil.

Can I prepare the Curried Cashew Cream Sauce ahead of time?

Yes, the cashew cream sauce can be prepared in advance and stored in an airtight container in the refrigerator for a few days, ready to be spooned over the freshly fried fritters.

What are some suggested garnishes for these fritters?

The recipe recommends garnishing the plated fritters with fresh cherries, micro greens, hemp seeds, and parsley to add color, texture, and additional flavor.

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Lentil Sweet Potato Fritters With Curried Cashew Cream
[Vegan, Gluten-Free]

DS By: Denisse Salinas

Author Bio

I'm Denisse; I own a Santa Barbara-based private chef and catering company called Le Petit... Read More

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Ingredients You Need for Lentil Sweet Potato Fritters With Curried Cashew Cream [Vegan, Gluten-Free]

For the Curried Cashew Cream Sauce:

1 cup cashews, soaked overnight
1 teaspoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon salt
1 cup coconut milk
Juice of 1 lime

For the Lentil Sweet Potato Fritters:

1/2 cup split red lentils, rinsed
1 sweet potato, roasted, cooled, peeled and cubed
1 garlic clove, minced
1/2 red onion, diced
1/2 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chickpea flour
1 tablespoon parsley, plus more for garnish
1/4 cup hemp seeds, plus more for garnish
1 cup gluten-free bread crumbs
1/4 cup sunflower seed oil
1/2 cup cherries, halved and seeds removed
Micro greens

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How to Prepare Lentil Sweet Potato Fritters With Curried Cashew Cream [Vegan, Gluten-Free]

Place cashews, curry powder, turmeric, salt, coconut milk, and lime juice in a high speed blender or food processor and blend until smooth and creamy. If a thinner consistency is desired add additional coconut milk or water 1 tablespoon at a time and blend again until desired consistency is reached. Set aside.
Place lentils in a saucepan and cover with water. Bring to a boil, then lower to a simmer and cook, uncovered, for about 5-7 minutes. Drain any remaining liquid and spread on a baking sheet to cool quickly.
Add cooled lentils, sweet potato, garlic, red onion, cumin, paprika, salt, pepper, chickpea flour, parsley, and hemp seeds to a food processor. Pulse until combined.
Shape mixture into tablespoon-sized rounds. Roll each round in breadcrumbs and place on a parchment lined baking sheet. Place baking sheet in the freezer for about 10 minutes to chill.
Heat oil in a large skillet over medium high heat. When oil is hot, add lentil sweet potato fritters (do this in two batches so as not to overcrowd the pan). Fry for about 3-4 minutes, turning so that browning on all sides is achieved. Set on paper towels to drain.
To serve, spoon cashew curry sauce onto plates. Top with fritters. Garnish with cherries, micro greens, hemp seeds, and parsley.