Crispy Sweet Potato Lentil Patties

These vibrant sweet potato and red lentil patties have become my go-to recipe whenever I need something nutritious yet satisfying. The crispy exterior gives way to a soft, flavorful center that pairs perfectly with the creamy avocado sauce for a meal that feels both wholesome and indulgent.

I created this recipe during a particularly busy week when I needed something that could be made ahead and still taste amazing. My vegetarian friends now request these patties whenever they visit and even my meat loving family devours them without complaint.

Ingredients

• Red lentils these cook quickly and add substantial protein while creating the perfect binding texture
• Sweet potato provides natural sweetness and a beautiful golden color when cooked
• Onion and garlic create an aromatic foundation that elevates all the other flavors
• Cumin paprika and coriander this spice blend gives the patties a warm earthy profile without overwhelming the palate
• Fresh cilantro brightens the patties with herbaceous notes that complement the sweet potato perfectly
• Flour helps bind everything together consider chickpea flour for a gluten free option with added protein
• Ripe avocado creates the lusciously creamy base for the sauce look for ones that yield slightly to gentle pressure
• Plain yogurt adds tanginess to the sauce that balances the richness of the avocado

Step-by-Step Instructions

Cook the Lentils

Simmer red lentils in water for 10 to 12 minutes until they become soft but not mushy. The lentils should break down just enough to help bind the patties while still maintaining some texture. Drain thoroughly as excess moisture will make forming patties difficult. Let them cool for about 5 minutes before mixing with other ingredients.

Create the Mixture

Combine the cooled lentils with grated sweet potato fresh herbs and seasonings in a large bowl. Mix thoroughly using your hands to ensure everything is evenly distributed. The warmth from the lentils will help the flavors meld together. Allow the mixture to rest for 5 to 10 minutes which dramatically improves binding and flavor development.

Form and Cook the Patties

Shape the mixture into uniform patties about 2 inches in diameter and half an inch thick. Press firmly when forming to ensure they hold together during cooking. Pan fry in a hot skillet with olive oil until deeply golden on each side approximately 3 to 4 minutes per side. The edges should become visibly crispy while the centers remain tender.

Prepare the Sauce

Blend all sauce ingredients until silky smooth adjusting water as needed to reach your desired consistency. Taste and adjust seasonings the sauce should be vibrant with cilantro and lime but balanced by the creaminess of avocado and yogurt. Chill briefly before serving for flavors to develop fully.

Bookmark

The first time I served these patties to my skeptical teenager he took one reluctant bite then proceeded to eat four of them in succession. Now he specifically requests the crunchy sweet potato patties which feels like a major parenting win in the vegetable department.

Storage Solutions

These patties maintain their quality remarkably well in the refrigerator for up to 3 days in an airtight container. For best results when reheating place them in a 350°F oven for about 10 minutes to restore their crispiness rather than microwaving which can make them soggy. The patties also freeze beautifully for up to 3 months simply thaw overnight in the refrigerator before reheating.

Dietary Adaptations

This recipe easily adapts to various dietary needs. For a vegan version simply replace the yogurt in the sauce with coconut yogurt or cashew cream. Those following a gluten free diet can substitute the regular flour with chickpea flour or a gluten free blend. If you have nut allergies this recipe is naturally nut free just ensure your yogurt doesnt contain nut products.

Serving Suggestions

Transform these patties into a complete meal by serving them atop a bed of mixed greens with extra sauce drizzled over. For a heartier option slide them into whole grain pitas with fresh vegetables and a smear of the avocado sauce. They also make excellent appetizers when formed into smaller bite sized portions and served with toothpicks for easy grabbing at gatherings.

Cultural Context

These patties draw inspiration from multiple culinary traditions combining the spice profile common in Middle Eastern cooking with preparation methods similar to Indian vada or falafel. The avocado cilantro sauce adds a Latin American influence creating a truly global fusion dish that celebrates plant based ingredients from around the world.

Recipe Q&A

→ Can I bake these patties instead of frying?

Yes! Arrange the patties on a parchment-lined baking sheet, brush with olive oil, and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through. They won't be quite as crispy as the pan-fried version but still delicious and lower in oil.

→ How can I make these patties vegan?

Simply replace the yogurt in the avocado sauce with a plant-based alternative like coconut yogurt or vegan sour cream. The patties themselves contain no animal products when using plant-based flour.

→ What can I serve with these sweet potato lentil patties?

These versatile patties pair wonderfully with a fresh green salad, roasted vegetables, quinoa, or stuffed into pita pockets with greens. You can also serve them as sliders on small buns with the avocado sauce as a spread.

→ Can I use pre-cooked lentils to save time?

Absolutely! You'll need about 2½ cups of cooked lentils. Just ensure they're well-drained and slightly mashed to help bind the patties together.

→ How can I ensure my patties don't fall apart?

The key is letting the mixture rest for 5-10 minutes before forming patties, which allows the flour to absorb moisture. Don't flip the patties too early when cooking - wait until they're golden and set on the bottom side. Using a non-stick pan and ensuring it's properly heated before adding the patties also helps.

→ How long do these patties keep in the refrigerator?

Store cooked patties in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or microwave until warmed through. The avocado sauce is best used within 1-2 days as it may discolor.