Crispy Sweet Potato Lentil Patties

This crispy sweet potato and red lentil patty recipe transforms humble ingredients into golden, nutrient-packed bites that satisfy both vegetarians and meat-eaters alike. The combination of earthy lentils with sweet potato creates a perfectly balanced flavor profile, while the creamy avocado sauce adds a bright, zesty finish that brings everything together.

I first made these patties when trying to use up an abundance of sweet potatoes from my garden, and they've since become my go-to recipe when hosting friends with different dietary preferences. The biggest compliment came when my meat-loving brother-in-law asked for seconds.

Ingredients

• Red lentils quick cooking and add protein while binding the patties together
• Sweet potato provides natural sweetness and helps create that coveted crispy exterior
• Onion and garlic build an aromatic base that enhances all other flavors
• Cumin paprika and coriander this trinity of spices adds warmth and depth without overwhelming
• Fresh cilantro brightens the patties with its citrusy notes
• Flour acts as a binder use chickpea flour for a gluten free option with added protein
• Avocado creates a silky luxurious sauce base loaded with healthy fats
• Yogurt adds tanginess to the sauce while keeping it light

Step-by-Step Instructions

Cook the lentils

Start by simmering your red lentils in water for 10 to 12 minutes until they're soft but not mushy. Be careful not to overcook or your patties will be too wet. Drain thoroughly and allow to cool slightly before mixing with other ingredients.

Create the mixture

Combine the cooked lentils with grated sweet potato raw onion minced garlic and all your spices. The key here is ensuring your sweet potato is finely grated this helps it cook through properly and bind with the lentils. Mix everything thoroughly with your hands to make sure the spices are evenly distributed.

Rest and form

Allow the mixture to rest for 5 to 10 minutes which gives the flour time to absorb moisture and helps the patties hold together. When forming the patties use about 3 tablespoons of mixture and gently press between your palms. Making them about 3 inches in diameter and half an inch thick ensures they cook evenly without falling apart.

Perfect the cooking process

Heat your pan before adding oil and make sure it's properly hot before adding patties. Cook them undisturbed for a full 3 minutes before flipping to develop that beautiful golden crust. Work in batches rather than overcrowding the pan which would create steam and prevent proper crisping.

Prepare the sauce

While patties are cooking blend all sauce ingredients until velvety smooth. Start with less water and add more gradually to achieve your desired consistency. The sauce should coat the back of a spoon but still be pourable.

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My absolute favorite thing about these patties is how the edges become irresistibly crispy while the centers remain tender. They remind me of the veggie fritters my grandmother used to make on Sunday afternoons but with a modern nutritional upgrade that makes me feel good about serving them to my family.

Freezing Instructions

These patties freeze beautifully making them perfect for busy weeks. After cooking allow them to cool completely then place on a parchment lined baking sheet and freeze until solid. Transfer to a freezer safe container with parchment between layers. To reheat simply bake in a 375°F oven for 10 minutes until heated through and crispy again. The texture remains almost identical to freshly made patties.

Creative Serving Ideas

While delicious on their own these patties are incredibly versatile. Try them tucked into pita pockets with cucumber and the avocado sauce for a Mediterranean inspired lunch. For dinner place them atop a bed of warm quinoa with roasted vegetables. My family loves them as sliders using small dinner rolls with sliced tomato and the avocado sauce. They even work crumbled into salads for a protein boost.

The Secret to Perfect Binding

The success of these patties lies in finding the right moisture balance. If your mixture seems too wet after resting stir in an additional tablespoon of flour. Conversely if the patties are crumbling when you form them add a teaspoon of olive oil or even a small amount of the avocado sauce to the mixture. The sweet potato continues to release moisture as it sits so adjust accordingly. I learned through many batches that allowing the formed patties to rest for five minutes before cooking also significantly improves their ability to hold together.

Recipe Q&A

→ Can I bake these patties instead of frying them?

Yes, you can bake these sweet potato and lentil patties instead of pan-frying. Place them 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 will still be delicious and use less oil.

→ How can I make these patties vegan?

To make these patties vegan, simply substitute the yogurt in the avocado sauce with plant-based yogurt or coconut cream. The patties themselves are already vegan if you ensure the flour you're using doesn't contain animal products. Everything else in the recipe is plant-based.

→ Can I prepare these patties in advance?

Yes, these patties work wonderfully for meal prep. You can prepare the mixture up to a day ahead and refrigerate it, or form and cook the patties completely, then refrigerate for 3-4 days. They also freeze well after cooking—just place in an airtight container with parchment between layers, and reheat in a skillet or oven when ready to serve.

→ Why is my patty mixture too wet?

If your mixture seems too wet to form patties, there are a few potential causes. Make sure you've drained the lentils thoroughly after cooking. You can also squeeze excess moisture from the grated sweet potato using a clean kitchen towel. Add an extra tablespoon of flour to help bind the mixture. Letting the mixture rest for 10-15 minutes also helps it firm up as the flour absorbs moisture.

→ What can I serve with these patties?

These versatile patties pair well with many sides. Try them with a fresh green salad, steamed vegetables, or quinoa for a complete meal. They're also excellent in pita pockets with fresh vegetables, on burger buns, or as part of a grain bowl. The avocado-cilantro sauce makes a perfect accompaniment, but they also work well with tahini sauce or yogurt-based dips.

→ How can I add more protein to these patties?

While red lentils already provide good protein, you can boost the content by adding 1/4 cup of hemp seeds or finely chopped nuts to the mixture. Another option is to incorporate 1/4 cup of cooked quinoa or 2-3 tablespoons of nutritional yeast, which will add protein while complementing the flavors in the patties.