Crispy Sweet Potato Red Lentil Patties

The smell of cumin and sweet potato hitting a hot skillet still takes me back to a tiny apartment kitchen where I first experimented with lentil patties. I was broke, trying to impress friends with something that looked fancy but cost almost nothing. The first batch fell apart completely because I would not let the mixture rest, but we ate them anyway with spoons and too much laughter.

I made these for a potluck last fall and watched them disappear in minutes. Someone asked for the recipe three times throughout the evening. That is when I knew these were not just budget food anymore but something genuinely special.

Ingredients

• 1 cup red lentils: Red lentils break down beautifully and create the perfect binding base for these patties
• 1 medium sweet potato: Grated sweet potato adds natural sweetness and helps hold everything together
• 1 small onion: Finely chopped onion melts into the mixture and adds depth
• 2 garlic cloves: Minced fresh garlic brings a punch of flavor
• 1/2 teaspoon ground cumin: Earthy cumin gives these their signature warm spice profile
• 1/2 teaspoon paprika: Paprika adds subtle sweetness and gorgeous color
• 1/4 teaspoon ground coriander: Coriander brightens the whole spice blend
• Salt and black pepper: Essential for bringing all flavors forward
• 1/4 cup chopped fresh cilantro: Fresh cilantro adds pops of herbal brightness throughout
• 2 tablespoons all-purpose flour: Just enough flour helps bind the patties without making them heavy
• Olive oil: For pan frying and achieving that perfect crispy exterior
• 1 ripe avocado: Creates the luscious base for our creamy sauce
• 1/2 cup fresh cilantro leaves: Makes the sauce vibrant and fresh
• 1 garlic clove: One extra clove gives the sauce its kick
• 1 tablespoon lime juice: Bright acid cuts through the richness perfectly
• 2 tablespoons plain yogurt: Adds tang and creaminess to the sauce
• Salt: Balance the sauce seasoning carefully
• 2 to 3 tablespoons water: Thin the sauce until it reaches pourable perfection

Instructions

Cook the lentils until perfectly soft:

Add red lentils to a saucepan with 2 cups of water and bring to a boil then reduce heat and simmer 10 to 12 minutes until lentils are tender and most water is absorbed

Combine all patty ingredients:

Mix cooked lentils with grated sweet potato onion garlic spices herbs and flour until everything comes together then let the mixture rest 5 to 10 minutes

Shape and sear the patties:

Heat a nonstick skillet with olive oil then use damp hands to form small patties and cook 3 to 4 minutes per side until golden and crisp

Blend the creamy sauce:

Combine avocado cilantro garlic lime juice yogurt salt and 2 tablespoons water in a blender until smooth adding more water as needed

Serve immediately:

Plate the warm patties with generous dollops of sauce and watch them disappear

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My sister called me halfway through making these once completely panicked because her mixture looked too wet. That is exactly how it should look before the resting period works its magic. Now she makes these more often than I do.

Making Ahead

I have learned that cooked patties freeze beautifully and reheat surprisingly well in a hot oven. Batch cooking on Sundays has saved me countless weeknight dinners when motivation is low but hunger is high.

Sauce Variations

Sometimes I swap cilantro for basil or add a handful of spinach for extra nutrition. The yogurt can be replaced with tahini for a nuttier version that keeps things dairy free without sacrificing creaminess.

Serving Ideas

These patties work as everything from party appetizers to main dishes. I have tucked them into pita with extra sauce and served them alongside roasted vegetables for dinner.

• Try them over a bed of mixed greens for a light lunch
• Crumble leftovers into scrambles the next morning
• Double the sauce because you will want extra for everything

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There is something deeply satisfying about turning simple ingredients into something this delicious. Hope these become a staple in your kitchen too.

Recipe Questions & Answers

→ Can I make these patties ahead of time?

Yes, you can prepare the mixture up to 24 hours in advance and store it refrigerated. Shape and cook just before serving for the crispiest results. Already cooked patties reheat well in a skillet or oven.

→ What can I use instead of all-purpose flour?

Chickpea flour works excellently as a gluten-free alternative and adds a subtle nutty flavor. Almond flour or breadcrumbs can also bind the mixture effectively.

→ How do I prevent the patties from falling apart?

Letting the mixture rest for 5-10 minutes before shaping helps the ingredients bind together. Using damp hands when forming patties prevents sticking, and ensuring the lentils are well-drained removes excess moisture.

→ Can I bake these instead of pan-frying?

Absolutely. Place shaped patties on a parchment-lined baking sheet, brush lightly with oil, and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through for even browning.

→ How long does the avocado sauce last?

The sauce stays fresh in an airtight container in the refrigerator for 2-3 days. The lime juice helps prevent browning, but press plastic wrap directly onto the surface for best results.

→ Can I freeze these patties?

Cooked patties freeze beautifully for up to 3 months. Layer them between parchment paper in a freezer-safe container. Reheat in a skillet over medium heat or in a 350°F oven until warmed through and crispy again.