Moong Dhal Sweet Potato Cakes
My latest obsession — A wholesome Ayurvedic recipe, works greatly as its own with a side of vegan yogurt as an appetizer, or in a salad for your go-to lunch, and perfect sandwich fillings for your dinners. Rich source of fiber, protein as well as containing an array of vitamins and minerals including iron, calcium, and selenium.Ingredients
- 1/2 Cup overnight soaked Moong DhalMethod
- 1 Large Sweet Potato
- 1 Teaspoon Onion Powder
- 1 Teaspoon Green Onion
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Mixed Herbs
- 1/2 teaspoon Ground Cumin
- 1/2 Garam Masala
- 1/2 teaspoon Ground Coriander
- 1/2 teaspoon Salt
- 1/2 Teaspoon Paprika
- 1 Tablespoon Tapioca flour
- 1 Tablespoon Chickpea flour
- 1 Cup Almond Milk
- 1 Cup Ground Almond
1. Start by preheating your oven to 176 degrees Celsius
2. Place the Sweet Potato Cubes and Moong Dhal in a medium size pot, cover with water and bring to a boil, continue on a low boil until tender.
3. In a large bowl: mash the Sweet Potato and Moong Dhal using a fork until smooth. Add all spices except for the Milk and ground Almond. Mix well until a loose dough is formed enough to be handled. (Taste and adjust the seasoning as per your desirable taste)
4. Using your hands, scoop up some of the mixture and form it into a ball, and make sure that all your cakes are roughly the same size so they bake at the same time.
5. Dip your cakes in Almond Milk first, then coat with the ground Almond mixture. Place the well-coated cakes on a lightly greased sheet in a single layer, and bake for 20 minutes or until crispy.
6. Serve with a side of vegan yogurt and greenery salad, or as a great sandwich filling and enjoy!