Crispy Sweet Potato And Red Lentil Patties
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.
Calories:
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.