Recipe of the Month: Red Lentil & Sweet Potato Cakes with Sweet & Spicy Tomato Jam
INGREDIENTS
For the Lentil Cakes
1/2 Cup Red Lentils
1 1/2 Cup Water
2 Sweet Potatoes
Small Piece of Ginger, grated with microplane
2 Garlic Cloves, grated with microplane
1 Jalapeño
1/4 Cup Mint, chopped
2 Tsp. Chaat Masala
1 Tsp. Ground Fennel
1/2 Tsp. Garam Masala
1 Tbsp. Salt
INGREDIENTS
For the Tomato Jam
4 Lb. Vine Ripened or Plum Tomato, cored and roughly chopped
3 Lemons, juiced and zested
2 Cups Dark Brown Sugar
1 Tbsp Cumin
2 Tsp. Crushed Red Pepper
1/2 Tsp. Ground Clove
2 Tbsp. Ground Ginger
2 Cinnamon Sticks
1 Tbsp. Salt
DIRECTIONS
Remember to prep and organize all your ingredients before you start cooking. This is called mise en place, and it’s a great way to ensure you’re ready to go without interruptions. It also feels good to have everything neatly organized. Use plenty of bowls and make someone else do the dishes!
You can make the tomato jam ahead of time. Store it in an airtight container, and it will last a long time in the fridge. To start the Tomato Jam, core and chop all the tomatoes into approximately 1/2- inch pieces. In a large pot, combine the tomatoes, lemon juice & zest, and sugar. Cook on low heat, stirring occasionally until the sugar is dissolved and slightly caramelized. Once the sugar has melted, add the remaining ingredients. Maintain medium-low heat until the liquid has reduced by about half to one-third of the starting volume, stirring occasionally. Once the liquid has reduced, lower the heat and simmer until no liquid remains, and you have a thick, jammy texture. This will take some time, but it’s worth it. Store the jam in a heatproof, airtight container like a mason jar or Pyrex container.
While the jam is cooking, peel the sweet potatoes, cut them into large chunks, and boil until soft. Strain and set aside. Rinse the lentils until the water runs clear, then add them to a pot with 1 1/2 cups of water. Bring to a boil and then reduce the heat. Cover and simmer for 7 minutes. Strain any excess liquid from the lentils.
Preheat the oven to 400 degrees F. In a large bowl, mix all the ingredients for the lentil cakes together. Form the mixture into patties and place them on a parchment-lined and nonstick-sprayed baking sheet. Bake for 30-40 minutes until the patties are firm to the touch and hold their shape. The cakes can be stored in the refrigerator for a week or in the freezer.
To serve, place a few lentil cakes on a bed of greens and add a dollop of tomato jam. Alternatively, make a sandwich with crusty bread, spinach or arugula, and balsamic. Enjoy your meal!
