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Crispy Sweet Potato and Red Lentil Patties

Delightfully crispy on the outside and soft on the inside, these vegetarian patties are packed with nutrients and flavor, perfect for any meal or gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 patties
Course: Main Course, Snack
Cuisine: Fusion, Vegetarian
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, peeled and cubed
  • 1 cup red lentils, rinsed
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin Feel free to substitute with your preferred spices.
  • 1 teaspoon paprika Feel free to substitute with your preferred spices.
  • to taste salt and pepper
  • 2 tablespoons olive oil For frying
  • 1/4 cup fresh cilantro, chopped
  • 1 medium avocado
  • 2 tablespoons lime juice

Method
 

Preparation
  1. Boil the sweet potatoes in a pot of water until tender, approximately 15 minutes. Drain and mash them into a smooth consistency.
  2. Cook the red lentils in another pot with enough water until they’re soft, about 10 minutes. Drain them afterward.
  3. In a large bowl, combine the mashed sweet potatoes, lentils, chopped onion, minced garlic, cumin, paprika, salt, and pepper. Mix until well-blended.
  4. Shape the mixture into patties, pressing them firmly to hold together.
  5. Heat the olive oil in a skillet over medium heat. Cook the patties for about 4-5 minutes on each side until golden brown.
  6. For the sauce, blend the avocado, cilantro, lime juice, salt, and a splash of water until smooth and creamy.
  7. Serve the warm patties with the delicious avocado cilantro sauce drizzled on top.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet to retain crispiness. Uncooked patties can be frozen for up to a month.