Baked Sweet Potato Lentil Kebabs Recipe

About this recipe

Baked Sweet Potato & Lentil Kebabs are a wholesome, comforting dinner option that combines the earthy sweetness of sweet potatoes with the hearty goodness of lentils and bold Indian spices. Perfect for a united family dinner, these kebabs are packed with nutrition, easy on the budget, and bursting with fresh garden flavors. Baked to golden perfection, they pair beautifully with a cooling mint yogurt dip or tangy tamarind chutney. Enjoy this vibrant, vegetarian, and Halal-friendly meal that’s both satisfying and delicious.

Ingredients

• 100 g Coriander Leaves
• 1 kg Sweet Potato
• 250 G Akkha Masoor
• 1 Kg Sarwarpanko Breadcrumbs
• 100 g Hing Khoda
• 100G Oleo
• - Coriander Powder
• 50g Everest Garam Masala
• 50G Green Chilies
• 20 g Turmeric Powder
• - Besan
• 100 g Jeera Powder
• 100 g Red Chili Powder
• 250 ml Lemon Juice Concentrate
• 100 g Salt
• 200 ml Sesame Oil
• 500 ml Water

Instructions

1. 1. Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper or lightly grease it with oil.
2. 2. Peel and boil the sweet potatoes until fork-tender, then mash them in a large mixing bowl until smooth.
3. 3. Add the cooked lentils, breadcrumbs, chickpea flour, green chilies, cumin powder, coriander powder, red chili powder, turmeric powder, garam masala, hing, chopped coriander, lemon juice, and salt to the mashed sweet potatoes. Mix thoroughly to form a cohesive dough.
4. 4. Shape the mixture into small, even-sized kebabs or patties. You can use skewers if desired, but this step is optional.
5. 5. Brush the kebabs lightly with vegetable oil and place them on the prepared baking tray.
6. 6. Bake the kebabs in the preheated oven for 20-25 minutes, flipping them halfway through, until golden brown and slightly crisp on the outside.
7. 7. Remove the kebabs from the oven and let them cool slightly before serving. Pair with your favorite mint yogurt dip or chutney for added flavor.