Sweet Potato and Red Lentil Vegetarian Steaks

Ingredients

• 300 g Sweet potatoes (cooked, peeled and mashed)
• 200 g Red lentils (cooked 20 min, drained)
• 2 Shallots (finely chopped)
• 1 Garlic clove (crushed)
• 2 stalks Spring onions (cut into thin rounds (optional))
• 1 c. à café Smoked paprika
• 1 c. à café Ground cumin
• ½ c. à café Herbes de Provence
• ½ c. à café Fresh thyme (or dried)
• 2 c. à soupe Cornstarch
• 2 c. à soupe Breadcrumbs (preferably gluten‑free if needed)
• 1 Egg (beaten; replace with 1 tbsp ground flaxseed + 2 tbsp water for vegan version)
• 2 c. à soupe Olive oil (for cooking aromatics)
• to taste Salt
• to taste Black pepper

Instructions

1. Cooking red lentils

   Rinse the red lentils, place them in a saucepan with cold water, bring to a boil and cook for 20 minutes until very tender but still slightly firm. Drain and set aside.

   Time: PT20M

2. Cooking sweet potatoes

   Preheat the oven to 190°C. Peel 300 g of sweet potatoes, cut into large dice and spread on a baking sheet lined with parchment paper. Bake for 45 minutes until tender. Let cool, then mash with a fork leaving some chunks for texture.

   Time: PT45M

   Temperature: 190°C

3. Sauté aromatics

   In a pan, heat 2 tbsp olive oil over medium heat. Add the 2 finely chopped shallots, the crushed garlic clove and the spring onions in rounds. Sauté for 5 minutes until translucent.

   Time: PT5M

4. Mix the bases

   In the bowl, combine the cooked lentils, the sweet‑potato purée, the shallot/garlic/onion mixture, smoked paprika, cumin, Herbes de Provence and thyme. Salt and pepper to taste. Mix by hand until a homogeneous but still slightly grainy consistency is reached.

   Time: PT5M

5. Add the binder

   Add the cornstarch, breadcrumbs and beaten egg (or flax‑water mixture). Mix quickly until everything holds together when forming a ball.

   Time: PT3M

6. Shape the steaks

   Divide the mixture into 4 equal parts. With hands, form patties about 1.5 cm thick. Use a cookie cutter or the edge of a knife to flatten slightly and obtain a uniform shape.

   Time: PT5M

7. Bake

   Place the patties on the same baking sheet, slightly spaced. Bake at 180°C for 20 minutes, turning halfway through to achieve a nice coloration on both sides.

   Time: PT20M

   Temperature: 180°C

8. Pan option for finishing

   If you prefer a crispier surface, heat 1 tbsp olive oil in a pan over medium‑high heat and sear each steak 2‑3 minutes per side after the oven step.

   Time: PT6M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

8 g

Fiber

5 g

Ingredient Substitutions

• Instead of Red lentils: Red lentils, Cooked chickpeas
• Instead of Shallots: Yellow onion, Scallion
• Instead of Garlic clove: Garlic powder (½ tsp)
• Instead of Spring onions: Chives, Additional shallots
• Instead of Smoked paprika: Sweet paprika + a pinch of cumin
• Instead of Ground cumin: Ground coriander
• Instead of Herbes de Provence: Dried thyme, Oregano
• Instead of Fresh thyme: Dried thyme
• Instead of Cornstarch: Rice flour
• Instead of Breadcrumbs: Panko, Ground rolled oats
• Instead of Egg: Flaxseed + water, Chia seeds + water
• Instead of Olive oil: Canola oil, Coconut oil (for a slightly sweet note)
• Instead of Black pepper: White pepper

Equipment Needed

• Saucepan
• Baking sheet
• Frying pan
• Mixing bowl
• Oven
• Wooden spatula
• Chef's knife
• Cutting board
• Measuring spoons
• Tartlet rings or cookie cutter (optional)

Critical Steps — Do Not Skip

• Cook the lentils until a very tender but not mushy texture.
• Mash the sweet potatoes while keeping some chunks for texture.
• Incorporate the binder (egg/flour) correctly so the steaks hold together during cooking.

Chef Tips from the Video

• Sprinkle a pinch of brown sugar with the paprika to accentuate the caramelization of the sweet potatoes.
• Serve with a Greek yogurt, lemon and chives sauce for a fresh contrast.
• Add a few arugula leaves to the burger for peppery bite and crunch.

Troubleshooting

Storage

Refrigerator: Store the steaks in an airtight container for 3 to 4 days.

Freezer: Wrap individually and freeze up to 2 months. Thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the lentil and sweet‑potato mixture the day before and keep refrigerated; shape the steaks on the day of cooking.
• The steaks can be frozen raw on a sheet, then transferred to a freezer bag.