Golden sweet potato and leek fritters with spiced pork, cucumber yogurt cream, and warm lentil salad

Instructions

1. 1

   1. Preheat the oven to 220°F / 105°C to keep cooked items warm later on. Place the grated sweet potato in a clean towel and squeeze out some of the moisture.

2. 2

   2. In a large bowl, mix the sweet potato, leek, beaten egg, all-purpose flour, Parmesan, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half of the garlic powder until evenly combined for the fritter mixture.

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   3. In another bowl, toss the pork loin with sweet paprika, ground cumin, dried oregano, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the remaining garlic powder. Let it sit for 10 minutes.

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   4. Make the cream by mixing the Greek yogurt with half of the grated cucumber, 1 tablespoon lemon juice, half of the fresh dill, and a pinch of salt. Refrigerate until serving.

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   5. In a medium bowl, combine the cooked lentils with the red onion, parsley, lemon zest, the remaining grated cucumber, 1 tablespoon lemon juice, 1 tablespoon olive oil, and a pinch of salt. Set aside.

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   6. Heat 1 tablespoon olive oil in a large skillet over medium heat. Shape the sweet potato and leek mixture into 8 fritters, place them in the skillet, and cook for 3 to 4 minutes per side until golden and firm. Transfer to a tray and keep warm in the oven at 220°F / 105°C.

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   7. In the same skillet, add the final tablespoon of olive oil and raise the heat to medium-high. Cook the spiced pork for 5 to 7 minutes, stirring, until browned and fully cooked.

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   8. Transfer the lentil mixture to a small saucepan or clean skillet and warm it for 2 minutes over medium heat, just until gently warm while still fresh-tasting.

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   9. Divide the fritters among the plates, add the pork on top or alongside, spoon over a generous amount of cucumber yogurt cream, and serve with the warm lentil salad. Finish with the remaining fresh dill if desired.

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    10. Serve immediately to keep the contrast between the crisp fritters, juicy pork, and cool cucumber cream.