Crispy Sweet Potato Lentil Patties (Print Version)
Crunchy patties of sweet potato, red lentils, and spices with avocado cilantro sauce for a nourishing bite.
# Ingredients:
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
→ For the 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)
# Directions:
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.