Name: Crispy Sweet Potato and Red Lentil Patties with Creamy Avocado Cilantro Sauce Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Cuisine: Vegetarian Fusion
Ingredients: 1 cup red lentils, rinsed; 1 medium sweet potato, peeled and grated; 1 small onion, finely chopped; 2 garlic cloves, minced; 1/2 teaspoon cumin; 1/2 teaspoon paprika; 1/4 teaspoon ground coriander; Salt and pepper, to taste; 1/4 cup chopped fresh cilantro; 2 tablespoons flour (or chickpea flour for gluten-free); Olive oil, for pan-frying; 1 ripe avocado; 1/2 cup fresh cilantro; 1 garlic clove; 1 tablespoon lime juice; 2 tablespoons plain yogurt; Salt, to taste; 2–3 tablespoons water (to thin, as needed)

Introduction

Crispy Sweet Potato & Red Lentil Patties are a delicious and nutritious vegetarian option that combines earthy lentils with sweet, tender potatoes. These patties are golden on the outside, soft inside, and perfect served with a creamy avocado cilantro sauce. They make a great snack, appetizer, or light meal for any day.

A stack of three golden-brown patties sits on a white plate with a few green cilantro leaves peeking from the sides. Each patty has a crispy outside with a textured surface showing bits of yellow lentils and green herbs inside. On top of the stack is a generous dollop of creamy, light green sauce with visible herbs mixed in, giving it a slightly chunky texture. The whole image is set against a soft, blurred background and the plate is on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup red lentils, rinsed

1 medium sweet potato, peeled and grated

1 small onion, finely chopped

2 garlic cloves, minced

1/2 teaspoon cumin

1/2 teaspoon paprika

1/4 teaspoon ground coriander

Salt and pepper, to taste

1/4 cup chopped fresh cilantro

2 tablespoons flour (or chickpea flour for gluten-free)

Olive oil, for pan-frying

1 ripe avocado (for the sauce)

1/2 cup fresh cilantro (for the sauce)

1 garlic clove (for the sauce)

1 tablespoon lime juice (for the sauce)

2 tablespoons plain yogurt (for the sauce)

Salt, to taste (for the sauce)

2–3 tablespoons water (to thin, as needed for the sauce)

Instructions

Step 1: Add red lentils to a saucepan with 2 cups of water. Bring to a boil, then reduce heat and simmer for 10–12 minutes, or until lentils are soft and most of the water is absorbed. Drain any excess water and allow to cool slightly.

Step 2: In a large bowl, combine the cooked lentils, grated sweet potato, chopped onion, minced garlic, cumin, paprika, coriander, salt, pepper, chopped cilantro, and flour. Mix thoroughly until the mixture holds together well. Let it rest for 5–10 minutes.

Step 3: Heat a skillet over medium heat and add a drizzle of olive oil. Scoop the mixture and shape into small patties. Cook each patty for 3–4 minutes on each side until golden brown and crisp. Cook in batches as needed.

Step 4: To prepare the sauce, blend the avocado, cilantro, garlic, lime juice, yogurt, salt, and water in a blender or food processor until smooth and creamy. Add more water as needed to reach desired consistency.

Step 5: Serve the patties warm, either topped with or dipped into the creamy avocado cilantro sauce.

Tips & Variations

For a gluten-free option, use chickpea flour instead of regular flour to bind the patties.

You can add a pinch of chili flakes to the patty mix for a spicy kick.

If you prefer baking over frying, bake patties at 400°F (200°C) for 20-25 minutes, flipping halfway through.

Fresh herbs like parsley or mint can be added to the sauce for extra freshness.

FAQs

Can I make these patties ahead of time?

Yes, you can prepare the patties and refrigerate them uncooked for up to 1 day, then cook just before serving. Cooked patties also keep well refrigerated for 3 days.

Can I freeze the patties?

Yes, you can freeze cooked patties in a single layer on a baking sheet, then transfer to a freezer bag. They keep for up to 1 month. Reheat in a skillet or oven straight from frozen.