Crispy Sweet Potato Red Lentil Patties (Print)

Golden crisp patties blending sweet potato and red lentils, pan-seared and served with fresh avocado cilantro sauce for a satisfying vegetarian meal.

# Ingredients:

→ Patties

01 - 1 cup red lentils, rinsed
02 - 1 medium sweet potato, peeled and grated
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon paprika
07 - 1/4 teaspoon ground coriander
08 - Salt and black pepper, to taste
09 - 1/4 cup chopped fresh cilantro
10 - 2 tablespoons all-purpose flour or chickpea flour
11 - Olive oil, for pan-frying

→ Creamy Avocado Cilantro Sauce

12 - 1 ripe avocado
13 - 1/2 cup fresh cilantro leaves
14 - 1 garlic clove
15 - 1 tablespoon lime juice
16 - 2 tablespoons plain yogurt
17 - Salt, to taste
18 - 2-3 tablespoons water

# Directions:

01 - Add red lentils to a saucepan with 2 cups water. Bring to a boil, reduce heat, and simmer for 10-12 minutes until lentils are soft and most water is absorbed. Drain excess water and let cool slightly.
02 - In a large bowl, combine cooked lentils, grated sweet potato, chopped onion, minced garlic, cumin, paprika, coriander, salt, pepper, cilantro, and flour. Mix thoroughly until mixture holds together. Let rest for 5-10 minutes to bind.
03 - Heat nonstick skillet over medium heat with a drizzle of olive oil. With damp hands, scoop portions and shape into small patties.
04 - Cook patties in batches for 3-4 minutes per side until golden brown and crisp. Transfer to paper towel-lined plate.
05 - Combine avocado, cilantro, garlic, lime juice, yogurt, salt, and 2 tablespoons water in blender. Blend until smooth, adding more water as needed for creamy consistency.
06 - Serve patties warm with creamy avocado cilantro sauce for dipping or drizzling.

# Expert Tips:

01 -
  • The contrast between the golden, crunchy exterior and the soft, fragrant interior is absolutely worth the effort
  • They reheat beautifully so you can make a batch and eat them all week without any loss of quality
02 -
  • The mixture must rest before shaping, otherwise the patties will crumble in the pan and you will end up with scrambled lentil hash instead
  • Do not crowd the skillet because cooking too many at once lowers the pan temperature and they will steam instead of crisp
03 -
  • Damp hands prevent sticking better than oil or flour when shaping the patties
  • A cast iron skillet creates the crispest exterior, but nonstick works perfectly fine
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