Crispy sweet potato and red lentil patties served on a plate

Crispy Sweet Potato and Red Lentil Patties

ByOlivia Carter
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why make this recipe

Crispy Sweet Potato and Red Lentil Patties are not only delicious but also packed with nutrients. Sweet potatoes provide vitamins and fiber, while red lentils are an excellent source of protein. This recipe is vegan-friendly, making it perfect for everyone, whether you’re vegetarian or just looking for a healthy meal option. Plus, they are crispy on the outside and tender on the inside, making them a satisfying choice for lunch or dinner.

how to make Crispy Sweet Potato and Red Lentil Patties

Ingredients :

  • 2 medium sweet potatoes, peeled and cubed
  • 1 cup red lentils, rinsed
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup breadcrumbs (optional)
  • Oil for frying
  • 1 avocado
  • 1/4 cup cilantro
  • 1 lime, juiced
  • Salt to taste

Directions :

  1. Boil the sweet potatoes until tender, about 15 minutes; drain and let cool.
  2. Cook red lentils in water until soft, about 15 minutes; drain any excess water.
  3. In a bowl, mash sweet potatoes and lentils together.
  4. Add onion, garlic, cumin, salt, pepper, and cilantro; mix well.
  5. Form into patties and coat with breadcrumbs if desired.
  6. Heat oil in a skillet over medium heat; fry patties until golden brown on each side, about 4-5 minutes.
  7. For the sauce, blend avocado, cilantro, lime juice, and salt until smooth.
  8. Serve patties warm with the creamy avocado cilantro sauce.

how to serve Crispy Sweet Potato and Red Lentil Patties

Serve your crispy patties warm, alongside the creamy avocado cilantro sauce for dipping. They make a great appetizer or a light meal. You can also pair them with a fresh salad or some rice for a more filling dinner.

how to store Crispy Sweet Potato and Red Lentil Patties

To store leftover patties, place them in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. You can reheat them in a skillet over medium heat or in the oven until warmed through. For longer storage, consider freezing them. Just make sure they cool completely before placing them in a freezer-safe bag or container.

tips to make Crispy Sweet Potato and Red Lentil Patties

  • Ensure that your sweet potatoes and lentils are cooked thoroughly for the best texture.
  • If you want extra crunch, try adding more breadcrumbs to the mixture or on the outside of the patties.
  • Experiment with spices! You can add chili powder for some heat or any herbs you prefer.

variation (if any)

For a different flavor, you can add spices like smoked paprika or curry powder. You could also substitute the cilantro with parsley or mint based on your taste preference. For a gluten-free version, simply skip the breadcrumbs or use gluten-free flour.

FAQs

  1. Can I make these patties ahead of time?

    • Yes, you can prepare the mixture and shape it into patties ahead of time. Just keep them in the fridge and cook them when you’re ready to eat.

  2. What can I use instead of red lentils?

    • You can use other types of lentils or even cooked chickpeas as a substitute. Just be aware that cooking times may vary.

  3. How can I make the patties spicier?

    • If you like spice, add chopped jalapeños or a pinch of red pepper flakes to the mixture before forming the patties.
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Crispy Sweet Potato and Red Lentil Patties

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Vegan
Print Recipe

Description

Delicious and nutritious vegan patties made with sweet potatoes and red lentils, crispy on the outside and tender inside.

Ingredients

  • 2 medium sweet potatoes, peeled and cubed
  • 1 cup red lentils, rinsed
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup breadcrumbs (optional)
  • Oil for frying
  • 1 avocado
  • 1/4 cup cilantro
  • 1 lime, juiced
  • Salt to taste

Instructions

  1. Boil the sweet potatoes until tender, about 15 minutes; drain and let cool.
  2. Cook red lentils in water until soft, about 15 minutes; drain any excess water.
  3. In a bowl, mash sweet potatoes and lentils together.
  4. Add onion, garlic, cumin, salt, pepper, and cilantro; mix well.
  5. Form into patties and coat with breadcrumbs if desired.
  6. Heat oil in a skillet over medium heat; fry patties until golden brown on each side, about 4-5 minutes.
  7. For the sauce, blend avocado, cilantro, lime juice, and salt until smooth.
  8. Serve patties warm with the creamy avocado cilantro sauce.

Notes

Store leftover patties in an airtight container in the refrigerator for 3-4 days or freeze them for longer storage.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Vegan

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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