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CRISPY SWEET POTATO & RED LENTIL PATTIES That Delight! Recipe

CRISPY SWEET POTATO & RED LENTIL PATTIES That Delight! Recipe
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★★★★★

5.1 from 11 reviews

These Crispy Sweet Potato & Red Lentil Patties are a flavorful, nutritious, and gluten-free vegetarian snack or light meal. They combine the natural sweetness of grated sweet potato with protein-rich red lentils, aromatic spices, and fresh cilantro, served with a creamy avocado cilantro sauce that adds zest and smoothness to every bite.

Ingredients

Scale

Patties

  • 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

Avocado Cilantro Sauce

  • 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)

Instructions

  1. Cook the lentils: Add red lentils to a saucepan with 2 cups of water. Bring to a boil, then reduce heat and simmer for about 10–12 minutes until the lentils are soft and most of the water is absorbed. Drain any excess water and let the lentils cool slightly.
  2. Prepare the mixture: In a large bowl, combine the cooked lentils, grated sweet potato, finely chopped onion, minced garlic, cumin, paprika, ground coriander, salt, pepper, chopped fresh cilantro, and flour. Mix thoroughly until the mixture holds together when pressed. Allow the mixture to rest for 5–10 minutes to help it bind.
  3. Form and cook patties: Heat a skillet over medium heat and add a drizzle of olive oil. Scoop the mixture and shape into small patties. Cook the patties for 3–4 minutes on each side, or until they develop a golden, crispy crust. Repeat this step with the remaining mixture, adding more oil as needed.
  4. Make the avocado cilantro sauce: In a blender or food processor, combine the ripe avocado, fresh cilantro, garlic clove, lime juice, plain yogurt, salt, and 2 to 3 tablespoons of water. Blend until smooth and creamy. Adjust thickness by adding more water if necessary.
  5. Serve: Serve the patties warm, either topped with or dipped into the creamy avocado cilantro sauce for a fresh and zesty complement that enhances the flavors of the patties.

Notes

  • For a gluten-free option, use chickpea flour instead of regular flour.
  • The patties can be baked at 400°F (200°C) for 20 minutes, flipping halfway through, instead of pan-frying.
  • Make sure the sweet potato is grated finely so it binds well with the lentils.
  • Adjust the seasoning to your taste preference, particularly salt and spice levels.
  • The sauce can be made dairy-free by substituting the yogurt with a plant-based alternative.
  • Store leftover patties in an airtight container in the fridge for up to 3 days and reheat in a skillet for best texture.

Nutrition

Keywords: sweet potato patties, red lentil patties, vegan patties, gluten-free snack, healthy appetizers, avocado cilantro sauce, vegetarian patties

Find it online: https://leofoster.com/crispy-sweet-potato-and-red-lentil-patties-that-delight-recipe/