Sweet Potato & Lentil Patties (Print Version)
Golden-crisp vegetarian patties combining grated sweet potato and red lentils, served with a creamy avocado-cilantro sauce.
# Ingredients:
→ Patties
01 -
1 cup red lentils, rinsed
02 -
1 medium sweet potato, peeled and grated
03 -
1 small onion, finely chopped
04 -
2 garlic cloves, minced
05 -
1/2 teaspoon cumin
06 -
1/2 teaspoon paprika
07 -
1/4 teaspoon ground coriander
08 -
Salt and pepper, to taste
09 -
1/4 cup chopped fresh cilantro
10 -
2 tablespoons flour (or chickpea flour for gluten-free)
11 -
Olive oil, for pan-frying
→ Avocado Cilantro Sauce
12 -
1 ripe avocado
13 -
1/2 cup fresh cilantro
14 -
1 garlic clove
15 -
1 tablespoon lime juice
16 -
2 tablespoons plain yogurt
17 -
Salt, to taste
18 -
2-3 tablespoons water (to thin, as needed)
# Steps:
01 -
Add red lentils to a saucepan with 2 cups of water. Bring to a boil, then simmer for about 10-12 minutes, or until soft and water is mostly absorbed. Drain any excess water and let cool slightly.
02 -
In a large bowl, combine cooked lentils, grated sweet potato, chopped onion, minced garlic, cumin, paprika, coriander, salt, pepper, chopped cilantro, and flour. Mix until it holds together. Let sit for 5-10 minutes.
03 -
Heat a skillet over medium heat with a drizzle of olive oil. Scoop mixture and form into small patties. Cook for 3-4 minutes per side or until golden and crisp. Repeat in batches.
04 -
In a blender or food processor, blend avocado, cilantro, garlic, lime juice, yogurt, salt, and water until smooth and creamy.
05 -
Serve patties warm, topped or dipped with the creamy avocado cilantro sauce.
# Notes:
01 -
Allow the mixture to rest for better binding.
02 -
Adjust the seasoning according to taste.
03 -
For a spicier kick, add chili powder or diced jalapeños.
04 -
These patties freeze well; store them in an airtight container.