Crispy Sweet Potato and Red Lentil Patties
These crispy sweet potato and red lentil patties are golden on the outside, tender and slightly sweet inside, perfect for a comforting weeknight meal or an impressive brunch option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-frying
- Cuisine: Vegetarian
- Diet: Vegan
Ingredients
Scale
- 1 cup red lentils, rinsed
- 2 cups water (for cooking lentils)
- 1 medium sweet potato, peeled and grated (about 1–1½ cups)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon ground coriander
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons all-purpose flour (or chickpea flour for gluten-free)
- 2–3 tablespoons olive oil (for pan-frying)
- 1 ripe avocado (for sauce)
- 1/2 cup fresh cilantro (for sauce)
- 1 clove garlic (for sauce)
- 1 tablespoon fresh lime juice (for sauce)
- 2 tablespoons plain Greek yogurt (or dairy-free yogurt for vegan, for sauce)
- 2–3 tablespoons water (for sauce)
- Salt to taste (for sauce)
Instructions
- Cook the lentils: Place 1 cup rinsed red lentils and 2 cups water in a medium saucepan. Bring to a boil, then reduce to a simmer and cook 10–12 minutes until lentils are soft and most water is absorbed. Drain any excess, then let cool 5 minutes.
- Mix the patties: In a large bowl, combine cooled lentils, grated sweet potato, chopped onion, minced garlic, cumin, paprika, coriander, salt, pepper, chopped cilantro, and 2 tablespoons flour. Use a spatula to fold until the mixture holds together when pressed. Let it rest 5–10 minutes so the flour hydrates.
- Form patties: Heat 2 tablespoons olive oil in a large skillet over medium heat. Scoop about 1/4 cup of mixture and gently shape into patties.
- Pan-fry: Fry patties 3–4 minutes per side until deep golden and crispy. Transfer cooked patties to a wire rack or paper towel-lined plate.
- Make the sauce: While patties cook, combine avocado, 1/2 cup cilantro, 1 clove garlic, lime juice, Greek yogurt, and a pinch of salt in a blender or food processor. Add 2–3 tablespoons water to reach desired consistency and blend until smooth.
- Serve: Plate patties hot and top with several spoonfuls of avocado cilantro sauce. Serve immediately for best crispness.
Notes
For gluten-free, use chickpea flour. Store cooked patties in an airtight container for up to 4 days. Keep sauce separate for up to 2 days.