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Rinse 200g yellow lentils in cold water
Add cold water and soak the lentils for 3 hours
Peel and julienne or grate 1 medium sweet potato
Add oil to a pan
Add the grated sweet potato to the pan
Chop 3-4 green onions and add to the pan
Chop 2 garlic cloves and add to the pan
Season with ½ tsp Korean chilli flakes, ½ tsp Italian herbs, and salt
Mix well and cook for 2-3 minutes
Place cooked sweet potatoes in a large mixing bowl
Rinse soaked lentils and drain
Place lentils in a blender
Season with ½ tsp garlic powder, ¼ tsp turmeric powder, ½ tsp onion powder, and salt
Add 250ml non-dairy milk
Blend until smooth
Add 1 tsp baking powder and mix again
Add the lentil mixture to the sweet potatoes and mix well
Pour the mixture into a lightly oiled pan
Cover and cook on medium heat for 5-7 minutes
Flip and cook on medium heat for another 5-7 minutes until golden
Serve with tomato sauce, salsa, non-dairy yogurt, or preferred dipping sauce
Garnish with chopped parsley if desired