Sweet Potato Lentil Patty Sandwiches

  • 8 Ezekiel 4:9 Sprouted Grain Low Sodium English Muffins
  • 1 ½ cups cooked lentils
  • 1 ½ cups cooked sweet potatoes, peeled and mashed
  • 1 ½ tsp smoked paprika
  • 1 tbs ground flax seed + 2 tbs water
  • ¾ cup panko breadcrumbs
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 2 tbs olive oil
  • 2 avocados, sliced
  • Micro greens
  • 8 vegan cheese slices of choice

Creamy Maple Mustard

  • ¼ cup maple syrup
  • 1/2 cup Dijon mustard
  • ½ cup vegan Mayo

Start by creating a flax “egg” by mixing 1 tbs ground flax seed and 2 tbs water in a bowl and letting it sit for 10 minutes.

In a large mixing bowl, combine the mashed sweet potato, cooked lentils, spices, flax “egg”, Panko breadcrumbs, sea salt, and pepper until well combined.

Scoop the mixture into golf-ball-sized balls, then flatten them into patties with your hands. Set on parchment paper and refrigerate for 20 minutes before cooking.

While the patties are in the fridge, make the creamy maple mustard by combining maple syrup, mustard, and vegan mayo in a small bowl.

Heat a large skillet over medium-high heat. When the pan is hot, drizzle in olive oil and place half of the patties. Cook for 3-4 minutes a side until browned, then flip, and add a slice of vegan cheese. Repeat with the rest of the batch.

Split the Ezekiel 4:9 Sprouted Grain Low Sodium English Muffins in half and toast.

To assemble, add a spoonful of the creamy maple mustard to the bottom English muffin half, then add the sweet potato lentil patties, avocado, micro greens, then more creamy maple mustard.

Enjoy! This recipe makes 8 sandwiches.