Last summer, during our visit to my daughter’s home in Portland, we spent a morning wandering through a lively open-air market filled with the scent of roasted nuts, sizzling food stalls, and fresh herbs. A small food truck tucked between two flower vendors was serving something I’d never tried before, spiced lentil and sweet potato patties with a creamy green sauce.
They were crispy, fragrant, and utterly satisfying without feeling heavy. I remember my granddaughter nibbling on one and saying, “Grandma, this tastes healthy but good!” That made me laugh and curious enough to recreate it at home.
Back in my kitchen a week later, I set out to make my own version, but with a few comforting touches I knew my family would love. I paired mashed red lentils with grated sweet potato, a mix of spices, and a bit of flour to help them hold together. Pan-fried until golden and paired with a bright avocado-cilantro sauce, these patties turned out beautifully crisp on the outside and soft on the inside.
Now, they often make an appearance when my grandkids visit or when my husband and I want something light yet satisfying for lunch.
Short Description
Crispy on the outside and tender within, these golden sweet potato and red lentil patties are packed with protein, fiber, and flavor. Served with a creamy avocado-cilantro sauce, they make a wholesome vegetarian meal or snack that’s both nourishing and delicious.
Key Ingredients
For the Patties:
- 1 cup red lentils, rinsed
- 1 medium sweet potato, peeled and grated
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ½ teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon ground coriander
- Salt and pepper, to taste
- ¼ cup chopped fresh cilantro
- 2 tablespoons flour (or chickpea flour for gluten-free)
- Olive oil, for pan-frying
For the Sauce:
- 1 ripe avocado
- ½ cup fresh cilantro
- 1 garlic clove
- 1 tablespoon lime juice
- 2 tablespoons plain yogurt
- Salt, to taste
- 2–3 tablespoons water, as needed
Tools Needed
- Medium saucepan
- Mixing bowls
- Grater
- Skillet or nonstick frying pan
- Blender or food processor
- Paper towels
Cooking Instructions
Step 1: Cook the Lentils
Add the rinsed red lentils to a saucepan with 2 cups of water. Bring to a boil, then reduce to a simmer for 10–12 minutes, until soft and most of the water is absorbed. Drain any excess water and let them cool slightly before mixing.
Step 2: Mix the Patty Ingredients
In a large bowl, combine the cooked lentils, grated sweet potato, onion, garlic, cumin, paprika, coriander, salt, pepper, chopped cilantro, and flour. Stir well until the mixture binds together. If it feels too wet, add a bit more flour, one tablespoon at a time. Let it rest for 5–10 minutes to firm up.
Step 3: Shape and Fry
Heat olive oil in a skillet over medium heat. Scoop about 2 tablespoons of the mixture for each patty and shape them with your hands. Cook for 3–4 minutes on each side, or until golden and crisp. Work in batches to avoid overcrowding the pan. Drain on paper towels.
Step 4: Make the Avocado Cilantro Sauce
In a blender or food processor, combine avocado, cilantro, garlic, lime juice, yogurt, salt, and enough water to reach a creamy consistency. Blend until smooth and taste for seasoning.
Step 5: Serve
Serve the patties warm, topped with a spoonful of avocado sauce or as a dip on the side.
Why You’ll Love This Recipe
Wholesome and Satisfying: Packed with fiber, protein, and natural sweetness from the sweet potato.
Crispy Texture: Each patty has a perfectly golden crust with a soft, flavorful center.
Vegetarian and Gluten-Free Friendly: Easily adaptable with chickpea flour for dietary needs.
Quick and Easy: Ready in under 40 minutes from start to finish.
Perfect Anytime Meal: Great as a light lunch, snack, or appetizer for gatherings.
Mistakes to Avoid & Solutions
Too Wet Batter: If your mixture feels loose, add 1 tablespoon of flour at a time until it holds its shape.
Burning the Patties: Keep the heat at medium; high heat will brown the outside before the center sets.
Soggy Texture: Drain the lentils properly and don’t overcrowd the pan—this keeps them crispy.
Breaking Apart: Let the mixture rest before shaping, and handle gently when flipping.
Bland Flavor: Don’t skip the salt and spices, they’re key to balancing the sweetness of the potato.
Serving and Pairing Suggestions
Serve with a side salad of arugula and lemon vinaigrette for a fresh touch.
Pair with a bowl of tomato soup or roasted vegetable soup for a hearty lunch.
For a brunch spread, serve alongside poached eggs and roasted cherry tomatoes.
Great for picnics or lunchboxes—just pack the sauce separately.
Turn them into sliders with mini buns, lettuce, and avocado sauce.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet over medium heat for 3–4 minutes per side to restore crispiness.
To freeze, place uncooked patties on a baking sheet to firm up, then transfer to a freezer bag. Thaw in the fridge before cooking.
The avocado-cilantro sauce is best fresh but can be refrigerated for up to 2 days.
FAQs
1. Can I bake these patties instead of frying?
Yes. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway, until golden.
2. Can I use other lentils?
Red lentils work best since they cook quickly and blend smoothly, but yellow lentils are a good substitute.
3. What can I use instead of yogurt in the sauce?
Try coconut yogurt or a drizzle of olive oil for a dairy-free version.
4. Can I make the mixture ahead of time?
Yes. You can prepare it up to a day ahead and refrigerate it until ready to cook.
5. How do I keep them from falling apart?
Make sure the lentils aren’t too wet and let the mixture rest before shaping. A bit of flour helps bind everything together.
Tips & Tricks
Chill the mixture for 15 minutes before shaping for firmer patties.
Grate the sweet potato finely, it helps everything blend smoothly.
Add a pinch of chili flakes for a subtle heat.
For extra crispiness, coat patties lightly with breadcrumbs before frying.
Serve the avocado sauce chilled, it balances the warm, spicy patties beautifully.
Recipe Variations
Spicy Curry Patties: Add ½ teaspoon curry powder and a pinch of cayenne for an aromatic twist.
Mediterranean Style: Replace cilantro with parsley, add lemon zest, and serve with tzatziki sauce.
Asian-Inspired: Mix in chopped green onions, soy sauce, and ginger, and serve with a sesame dipping sauce.
Cheesy Version: Add ¼ cup crumbled feta or grated parmesan to the mixture before shaping.
Sweet Variation: Skip the savory spices, add cinnamon and nutmeg, and serve with yogurt and honey.
Final Thoughts
That first bite of a freshly fried patty always brings me a little moment of joy. It’s the mix of textures—the crisp shell, the tender middle, and that bright, herby sauce—that makes these so satisfying. I love how something so simple, built from pantry staples, can feel a bit special at the table. My husband likes to eat his with extra sauce, and the grandkids treat them like nuggets.
Crispy Sweet Potato And Red Lentil Patties
Ingredients
For the Patties:
- 1 cup red lentils rinsed
- 1 medium sweet potato peeled and grated
- 1 small onion finely chopped
- 2 garlic cloves minced
- ½ teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon ground coriander
- Salt and pepper to taste
- ¼ cup chopped fresh cilantro
- 2 tablespoons flour or chickpea flour for gluten-free
- Olive oil for pan-frying
For the Sauce:
- 1 ripe avocado
- ½ cup fresh cilantro
- 1 garlic clove
- 1 tablespoon lime juice
- 2 tablespoons plain yogurt
- Salt to taste
- 2 –3 tablespoons water as needed
Instructions
- Cook the lentils in 2 cups of water for about 10–12 minutes until soft and most of the liquid is absorbed. Drain any excess and let them cool slightly.
- In a large bowl, mix the cooked lentils with grated sweet potato, onion, garlic, cumin, paprika, coriander, salt, pepper, cilantro, and flour until well combined. Add more flour if the mixture feels too wet and let rest for 5–10 minutes.
- Heat olive oil in a skillet over medium heat. Shape the mixture into small patties and fry each side for 3–4 minutes until golden and crisp. Drain on paper towels.
- For the sauce, blend avocado, cilantro, garlic, lime juice, yogurt, salt, and water until smooth and creamy.
- Serve the patties warm with the avocado cilantro sauce on top or as a dip on the side.
