These mushroom and lentil cakes are packed with earthy portobello mushrooms, tender lentils and naturally sweet roasted sweet potato. Curry powder brings warmth, while fresh coriander keeps everything bright. The texture is hearty without being heavy, making them perfect as a light meal or shared appetiser.

The mixture comes together in a food processor, which makes shaping the cakes simple. You can bake them for a lighter option or fry them for a crisp, golden crust. Recipe compliments of the South African Mushroom Farmers’ Association.

Makes: 15 cakes

Ingredients

For the lentil cakes

• 1 tablespoon curry powder
• 1 medium onion, diced
• 4 cloves garlic, minced
• 400 g portobello mushrooms, roughly chopped
• 1 cup brown lentils
• 2 cups cooked sweet potato, from about 6 baby sweet potatoes
• 1 large egg
• ½ cup fresh coriander, roughly chopped
• 1 cup chickpea flour or wheat flour
• Salt and black pepper, to taste
• Olive oil
• Neutral vegetable oil, for frying

For the raita

• 1 cup Greek-style yoghurt
• ¼ cup finely diced cucumber, seeds removed
• 1 tablespoon fresh mint, chopped
• 1 tablespoon fresh coriander, chopped
• 1 tablespoon fresh chilli, minced
• 1 tablespoon lemon juice
• ¼ tablespoon ground cumin
• Salt and black pepper, to taste

Method

1. For the raita, combine all the ingredients in a bowl. Whisk until smooth, season well and refrigerate until ready to serve.
2. Rub the sweet potatoes with olive oil and a pinch of salt. Pierce a few holes with a fork and roast whole at 180°C until tender. Allow to cool, then scoop out 2 cups of flesh.
3. Cook the lentils in 3 cups of boiling salted water until very tender. Drain well and allow to cool.
4. In a large frying pan, heat a drizzle of olive oil and fry the onion with the curry powder until soft. Add the garlic and cook until fragrant. Add the mushrooms and cook until they release their liquid and begin to brown. Remove from the heat.
5. Place the lentils, sweet potato, egg and coriander into a food processor. Pulse until well combined. Add the flour and pulse again. Finally, add the cooked mushroom mixture and pulse briefly to bring everything together. Season to taste.
6. Shape the mixture into cakes.

Tip: For a healthier version, preheat the oven to 180°C. Place the cakes on a lined baking tray and bake for 15 minutes. Flip and bake for another 15 minutes until golden.