About the Recipe
Miss Universe GB loves the combination of sweet potatoes, garlic and the taste of the Mediterranean – what better dish than patties, tzatziki and salad to keep the crown satisfied.
- Sunni Patel, PhD
Sweet potatoes support gut health as they contain both soluble and insoluble fibre as well immunity and skin health from their source of antioxidants, and Vits A, C, B6, Magnesium and Potassium.
Garlic is rich in fructan which is a good source of prebiotic fibre to support gut health.
500g sweet potatoes
240g green lentils/black beans (drained weight)
1 tsp garlic (minced)
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
Coriander leaves (2 stalks finely cut)
1 tbsp pumpkin seeds
5 tbsp chickpea flour
½ lemon (juice)
200g soya yoghurt
½ tsp garlic (minced)
Dill (2 stalks finely cut)
Mint leaves (2 stalks finely cut)
4 tbps olive oil
1 pinch black pepper
½ tsp dried oregano
200g radish (sliced)
200g cherry tomatoes
200g mixed salad leaves
Bake the sweet potatoes for 30-40 minutes at 200°C and cool completely before scooping out the flesh. Reserve the skins to make crisps.
In a bowl mash the sweet potato with the lentils/black beans, garlic, cumin powder, coriander powder, paprika, coriander leaves and stalk with the chickpea flour, lemon juice and pumpkin seeds to make a mixture that can be moulded into around 8 patties (you may need to add extra chickpea flour).
Bake in the oven for 20-30 minutes at 200°C alongside the reserved sweet potato skins.
Whilst the patties are baking, make the tzatziki by grating the cucumber and straining out the liquid in a cloth before adding it to soya yoghurt, garlic, dill and mint. Stir well.
Make the salad dressing by adding olive oil with the juice of the lemon and black pepper and dried oregano in a small jar. Shake well until emulsified and drizzle over the mixed leaves and salad vegetables.
Serve the patties, skins, tzatziki and salad with pitta breads.