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