Sweet Potato Lentil Cake
Red Lentils	g
Sweet Potato Purée	g
Hemp Seeds	tbsp
Nutritional Yeast	tbsp
Ground Cumin	tsp
Sweet Smoked Paprika Powder	tsp
Garlic Powder	tsp
Lemon Zest	tsp
Parsley	tbsp
Olive Oil	tbsp
Salt & Pepper to taste
Lemon Tahini Sauce
Tahini Paste	tbsp
Lemon Zest	tsp
Lemon Juice	tbsp
Garlic Clove
Maple Syrup	tsp
Olive Oil	tsp
Dijon Mustard	tsp
Water	tbsp
Salt & Pepper to taste
Slaw
Mixed Green Salad	g
Purple Cabbage	g
Fresh Herbs (Dill, Mint, Parsley)

1. Preheat the oven to 170 ºC and prepare a baking sheet with parchment paper.
2. Rinse the lentils in a sieve under cold water. Place the lentils in a saucepan and pour the water over them. Bring to the boil over a high heat for ca. 10 minutes. Once boiled, reduce the heat and simmer for 15 minutes. Remove the lentils from the heat and let it cool.
3. In the meantime, prepare the dressing. In a medium bowl, whisk together the tahini, lemon zest, lemon juice, minced garlic, olive oil, Dijon mustard, maple syrup, salt and pepper.
4. Add the ice water, spoon after spoon until you get the desired consistency.
5. Wash the parsley, shake dry, pluck the leaves from the stems and chop.
6. Once the lentils are cool and dry, add it to a large bowl along with the mashed sweet potato, hemp seeds, nutritional yeast, ground cumin, sweet smoked paprika, garlic, parsley, lemon zest, salt and pepper.
7. Mix everything into one mass and adjust seasoning if necessary.
8. Brush the parchment lined baking sheet with olive oil and divide the sweet potato lentil mixture in four equal portions.
9. Form each portion into a cake and place all patties on the oiled paper.
10. Bake the cakes for ca. 35 minutes. Carefully flipping them over after 20 minutes.
11. Once the cakes are browned on the outside and firm, remove them from the oven and let them sit for 5 minutes.
12. In a separate large bowl, toss the shredded salad, cabbage mix with the lemon tahini dressing to coat. Season with salt and pepper.
13. Serve the sweet potato lentil cake on a salad slaw bed and drizzle over some additional lemon tahini sauce. Sprinkle with fresh herbs.

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