Mini Jicama Lentil Cakes & Roasted Eggplant Mint Chutney

For the cakes:
I pulsed 1 jicama, 1 carrot, 1 garlic pod and 2 green chillies in the food processor. Then add to the blend, 4 tbsp of gram flour, salt, turmeric, cumin, red chilly powder and garam masala to taste. Mix everything evenly with no water. Then flatten mini cakes on a hot oiled skillet, flip over in 8-10mins and cook the other side. Done! Soft and flaky mouth fulls with a yummy crisp.


For the sauce:
Flame roast 4 mini eggplants, peel burnt skin, and set aside roasted pulp in a blender. Add to it, half a green mango, bunches of mint, cilantro, 1 garlic pod, salt, 2 green chillies, salt and lemon juice. Add 2 tbsp of Tahini, 2 tbsp of homemade yogurt and blend everything to a smooth paste. This turned out so delicious! A short cut would be if you have babaganoush and premade cilantro-mint chutney. Then all you do is re-blend, with more mint and yogurt.

Health benefits:
Jicama is a crispy, slightly sweet, edible root. Its texture is perfect for salads. It's crunchy resembles that of a turnip. It can be had raw, doesn't need to be cooked, but can be cooked too - making for a versatile vegetable. It would great in stir-fry to replace water chestnut. Or you can bake them with a drizzle of oil and spices. Or make stuffed parathas with it?

Jicama health benefits are numerous because it is low in calories and an excellent source of fiber, potassium, iron, calcium, and vitamins C and E. The fiber content keeps your cholesterol levels under control, protecting against heart diseases. Vitamin C is great for the immune system, keeping you strong against winter flu. Calcium promotes healthy bones.