Crispy Sweet Potato Lentil Patties

Crispy sweet potato and red lentil patties are a game changer when you want something comforting but also wholesome. Their crunchy edges and creamy middle pair so well with a cool avocado cilantro sauce that you will want to serve these for everything from weeknight dinners to snacky lunches.

When I first tried these, it was on a busy weeknight when I had an overflow of sweet potatoes and a hungry family. They are now on steady rotation every few weeks, especially when I want to sneak in more legumes.

Ingredients

• Red lentils: provide protein and creaminess opt for split red lentils for quick cooking
• Sweet potato: brings natural sweetness and helps everything stick together pick firm orange ones without blemishes
• Onion: lends savory flavor use a small yellow or white onion
• Garlic: boosts the depth of the mixture always choose firm cloves free of green shoots
• Cumin and paprika: give smoky warmth I love Spanish sweet paprika for color
• Ground coriander: brings a floral note ground fresh for maximized aroma
• Salt and pepper: round out all flavors fine sea salt distributes best
• Fresh cilantro: brightens and freshens chop just before adding for color
• Flour: acts as a binder use chickpea flour to keep it gluten free or all purpose for flexibility
• Olive oil: helps achieve that crisp surface go for extra virgin for flavor
• Avocado: makes a creamy sauce base use one ripe but not mushy
• Cilantro in the sauce: repeats the herbiness use leaves and tender stems
• Garlic in the sauce: keeps the flavor bold just one clove so it does not overpower
• Lime juice: adds tang squeeze it fresh
• Plain yogurt: brings lightness and ties the sauce together whole milk or thick yogurt works best
• Water: is used for thinning the sauce add just a bit at a time
• Salt for the sauce: fine sea salt for even flavor

Step-by-Step Instructions

Cook the Lentils:

Add rinsed red lentils to a saucepan with two cups of water. Bring them to a gentle boil reduce heat and let simmer until very soft and the liquid is mostly absorbed about ten to twelve minutes. Drain off any extra water and let them cool so they do not steam the other ingredients.

Mix the Patties:

In a large bowl mix the cooked lentils with grated sweet potato chopped onion minced garlic cumin paprika coriander salt pepper fresh cilantro and flour. Stir until the mixture comes together and looks cohesive. Let the bowl sit for five to ten minutes to allow flavors to meld and the mixture to firm up for easier forming.

Shape and Fry:

Preheat a skillet over medium heat and drizzle in a good layer of olive oil. Scoop about two tablespoons of the mixture into your hands and shape into patties. Place in the hot pan pressing each slightly so they flatten a bit. Cook each side for three to four minutes until deep gold and firm edges form. Move to a plate while you do the rest in batches.

Make the Sauce:

In a blender or food processor combine avocado cilantro garlic lime juice yogurt salt and a splash of water. Blend until completely smooth and creamy adding more water a bit at a time until the consistency is scoopable but not runny.

Serve:

Arrange patties on a plate and top with generous dollops of avocado cilantro sauce or serve the sauce on the side for dipping.

Save

Cilantro is my favorite ingredient for these because it adds color and tastes vivid even after pan frying. I remember my kids going wild for these the first time I made them dipping each bite with extra sauce and calling it dinner time magic.

Storage Tips

Let the patties cool fully before storing them to keep them from getting soggy. Store in an airtight container in the fridge for up to three days or in the freezer for a month. Reheat on a skillet or in the oven at three hundred seventy five degrees until crisp again. Do not microwave unless you do not mind losing that crisp texture.

Ingredient Substitutions

You can swap out sweet potato for grated carrot or cooked pumpkin if you need to use up what’s in your fridge. Chickpea flour makes these higher in protein and gluten free but regular flour works if that is what you have. No avocado for the sauce Use plain Greek yogurt with a splash more lime and a little olive oil.

Serving Suggestions

These patties are crowd pleasers as a finger food with the sauce but are just as tasty stuffed into a pita with lettuce and tomato. You can also break them up onto a grain bowl or serve with a bright salad for a fresh lunch.

Cultural Context

Red lentils and sweet potatoes are both staple ingredients in Indian and Middle Eastern kitchens. Patties like these are inspired by traditional fritters and street snacks that families enjoy for their ease and flavor twist.

Recipe FAQs

→ How do I make the patties bind together without falling apart?

Allow the mixture to rest for 5–10 minutes before forming patties. This helps the flour absorb moisture and binds the ingredients together.

→ Can I use a different flour for a gluten-free option?

Yes, chickpea flour works well as a gluten-free alternative, providing good texture and flavor.

→ What is the best way to achieve a crispy texture?

Heat the skillet well before adding patties and use enough olive oil to create a golden, crunchy exterior. Avoid overcrowding the pan for best results.

→ Is the avocado cilantro sauce spicy?

No, the sauce is creamy and fresh with a mild tang from lime juice. For extra heat, add chili or jalapeño as desired.

→ Do these patties freeze well for meal prep?

Yes, cook and cool the patties completely before storing in an airtight container. Reheat in a skillet or oven for best texture.

→ Can I bake the patties instead of pan-frying?

Yes, you can bake them at 400°F (200°C) on a lined tray for about 20 minutes, flipping halfway for even color and crispness.