Crispy Sweet Potato and Red Lentil Patties
Crispy, golden patties made from sweet potatoes and red lentils, served with an avocado-cilantro sauce, perfect as a main dish or snack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Vegetarian
- Diet: Vegetarian
Ingredients
Scale
- 1 large sweet potato (about 1–1½ cups mashed)
- 1 cup red lentils (rinsed)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika (smoked if desired)
- Salt and pepper to taste
- 1/2 cup breadcrumbs (or gluten-free breadcrumbs)
- Oil for frying (vegetable, canola, or grapeseed)
- 1 ripe avocado
- 1/4 cup fresh cilantro (packed)
- 1 tablespoon lime juice (or lemon)
- Salt to taste
Instructions
- Rinse the red lentils under cold water. Cook according to package instructions until soft, about 15 minutes. Drain well and set aside to cool.
- Peel and dice the sweet potato into even pieces. Boil in salted water until tender, about 10–12 minutes. Drain and mash until smooth. Let cool slightly.
- Combine mashed sweet potato, cooked lentils, chopped onion, minced garlic, cumin, paprika, salt, and pepper in a large bowl. Mix until evenly combined.
- Add breadcrumbs little by little, folding until the mixture holds together enough to form patties. Adjust consistency as needed.
- Form the mixture into 8–10 patties, pressing gently to compact.
- Heat about 1–2 tablespoons of oil in a skillet over medium heat. Fry patties until golden brown and crisp, about 3–4 minutes per side. Transfer to a paper towel-lined plate.
- Make the sauce by blending avocado, cilantro, lime juice, and salt until smooth, adding water if necessary for consistency.
- Serve patties warm with avocado-cilantro sauce.
Notes
These patties can be served in various ways, making them versatile for meals or snacks. Store in airtight containers and can be reheated for best texture.