YOUR SOLIN GENERATED RECIPE
Crispy Baked Spiced Potato and Pea Patties with Sweet Tangy Dipping Sauce
Enjoy these irresistible, crispy baked patties made with a hearty blend of spiced potatoes, green peas, lentils, and chickpea flour, bound together with an egg. Paired with a refreshingly sweet and tangy Greek yogurt dipping sauce, this dish strikes a perfect balance between robust flavor and satisfying nutrition.
INGREDIENTS
1 medium Russet Potato (150g)
1/2 cup Frozen Green Peas (80g)
50g Cooked Green Lentils
1/4 cup Chickpea Flour (30g)
1 large Egg
1/4 tsp Salt
1/4 tsp Black Pepper
1/4 tsp Smoked Paprika
1/4 tsp Ground Cumin
Olive Oil Cooking Spray
1/2 cup Nonfat Greek Yogurt (120g)
1 tsp Honey
1 tsp Lemon Juice
A pinch of Salt (for sauce)
PREPARATION
Preheat your oven to 425°F and lightly grease a baking sheet with olive oil cooking spray.
Peel and roughly dice the russet potato. Steam or microwave the potato cubes until they are tender, about 6-8 minutes.
In a large bowl, mash the cooked potato slightly. Add the frozen green peas (no need to thaw), cooked lentils, chickpea flour, and egg.
Season the mixture with salt, black pepper, smoked paprika, and ground cumin. Mix well until all ingredients are thoroughly combined.
Form the mixture into patties of your desired size and place them on the prepared baking sheet.
Spray the tops of the patties lightly with olive oil cooking spray to help crisp them during baking.
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the patties are golden brown and crisp.
While the patties are baking, prepare the dipping sauce by combining the nonfat Greek yogurt, honey, lemon juice, and a pinch of salt in a small bowl. Mix until smooth.
Once the patties are done, remove them from the oven and allow to cool slightly before serving with the sweet tangy dipping sauce.