Air Fryer Recipe
Spiced Lentil and Sweet Potato Balls
These spiced lentil and sweet potato balls are a flavourful vegetarian option, just right for a quick snack or a light meal.
Ingredients
- 1 cup of red lentils, rinsed
- 1 large sweet potato, peeled and cubed
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon chilli flakes (optional)
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/4 cup breadcrumbs
- Fresh coriander, chopped (optional garnish)
Method
- Cook the lentils in a medium saucepan with 2 cups of water. Bring to a boil, then simmer for 15-20 minutes, until soft and the water has been absorbed.
- Steam the sweet potato cubes until tender, about 10-12 minutes.
- In a large bowl, mash the cooked lentils and sweet potatoes together.
- In a pan, heat the olive oil over medium heat. Sauté the onions and garlic until translucent, then add the cumin, coriander, and chilli flakes, and stir for 2 minutes.
- Add the sautéed onion mixture to the lentil and sweet potato mash, mix well, then stir in the breadcrumbs and season with salt and pepper.
- Preheat the air fryer to 180°C (356°F).
- Shape the mixture into small balls, about the size of a golf ball.
- Place the balls in the air fryer basket without overcrowding. Cook for 12-15 minutes, turning halfway, until golden brown and crispy.
- Garnish with freshly chopped coriander before serving, if desired.
Why this works in an air fryer
Red lentils and sweet potato form a starch-rich mash that sets as surface moisture is driven off. Breadcrumbs absorb excess water and create a rough exterior, while a little oil carries the spices and helps browning in the air fryer’s fast convection. Turning exposes both sides to direct hot airflow.
Equipment notes
Assumes a 5–6 litre basket holding the balls in one spaced layer. In a single-drawer air fryer, cook in batches rather than stacking; in a dual-zone model, split evenly between drawers, shake/turn both at halfway, and expect the smaller load in each drawer to brown 1–2 minutes faster.
Common pitfalls
- Mixture slumps or sticks to your hands when shaping? The lentils or sweet potato are too wet; add breadcrumbs 1 tablespoon at a time and rest for 10 minutes before rolling.
- Balls cracking open by minute 8? The mix is too dry or packed too loosely; mash more thoroughly and add 1–2 teaspoons water or olive oil to bind before reshaping.
- Pale, soft outsides after 15 minutes? The basket is crowded or the surfaces are damp; leave gaps, cook in batches, and extend 3–5 minutes until the edges feel firm.
- Garlic tastes harsh or burnt? It caught in the sauté stage or on the ball surface; keep the onion mixture at medium heat and stop once translucent and fragrant, not browned.
Variations & substitutions
- Use panko instead of fine breadcrumbs for a rougher coating; the balls may brown faster, so check from 10 minutes.
- Swap sweet potato for butternut squash, but steam it until just tender and mash well drained as it can release more water.
- Use smoked paprika or garam masala in place of some cumin and coriander; the cooking time stays similar but the spices bloom better if still warmed in the oil first.
- For a gluten-free version, use gluten-free breadcrumbs or ground oats; oats absorb more slowly, so rest the mixture for 10–15 minutes before shaping.
Storage & reheating
Keep cooled balls refrigerated for up to 3 days, then reheat in the air fryer at 170°C for 5–7 minutes, turning once, until hot through and crisp again.
Nutrition
Calories: 250
