Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce Recipe

Introduction

These crispy sweet potato and red lentil patties are a delicious and nutritious option for any meal. Packed with warm spices and fresh herbs, they offer a satisfying texture and flavor. Paired with a creamy avocado cilantro sauce, they’re sure to delight your taste buds.

Ingredients

• 1 cup red lentils, rinsed
• 1 medium sweet potato, peeled and grated
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon ground coriander
• Salt and pepper, to taste
• 1/4 cup chopped fresh cilantro
• 2 tablespoons flour (or chickpea flour for gluten-free)
• Olive oil, for pan-frying
• 1 ripe avocado (for the sauce)
• 1/2 cup fresh cilantro (for the sauce)
• 1 garlic clove (for the sauce)
• 1 tablespoon lime juice (for the sauce)
• 2 tablespoons plain yogurt (for the sauce)
• Salt, to taste (for the sauce)
• 2–3 tablespoons water (to thin, as needed for the sauce)

Instructions

1. Step 1: 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.
2. Step 2: 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 the mixture holds together. Let sit for 5–10 minutes.
3. Step 3: Heat a skillet over medium heat with a drizzle of olive oil. Scoop the mixture and form into small patties. Cook for 3–4 minutes per side or until golden and crisp. Repeat in batches as needed.
4. Step 4: In a blender or food processor, blend avocado, cilantro, garlic, lime juice, yogurt, salt, and water until smooth and creamy.
5. Step 5: Serve patties warm, topped or dipped with the creamy avocado cilantro sauce.

Tips & Variations

• For a firmer texture, chill the mixture before forming patties.
• Substitute chickpea flour to make the patties gluten-free.
• Add a pinch of chili powder or chopped jalapeño to the mixture for a spicy kick.
• The sauce can be made vegan by using plant-based yogurt.

Storage

Store cooked patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain crispiness. The avocado cilantro sauce is best made fresh but can be stored covered in the fridge for up to 24 hours; stir well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the patties instead of frying?

Yes, you can bake the patties at 400°F (200°C) for about 20–25 minutes, flipping halfway through, until golden and crispy. This is a healthier alternative to pan-frying.

How do I know when the patties hold together well enough?

The mixture should be moist but not too wet. After mixing, if it seems loose, add a little more flour to help bind. Letting the mixture rest helps the ingredients meld and firm up for easier shaping.

Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce Recipe

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★★★★★

4.5 from 83 reviews

These Crispy Sweet Potato & Red Lentil Patties are a delicious and nutritious vegetarian dish featuring a blend of tender red lentils, grated sweet potato, and fragrant spices. Pan-fried to golden perfection and served with a creamy avocado cilantro sauce, they make for a satisfying appetizer, snack, or light meal.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8–10 small patties 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Vegetarian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Patties

• 1 cup red lentils, rinsed
• 1 medium sweet potato, peeled and grated
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon ground coriander
• Salt and pepper, to taste
• 1/4 cup chopped fresh cilantro
• 2 tablespoons flour (or chickpea flour for gluten-free)
• Olive oil, for pan-frying

Avocado Cilantro Sauce

• 1 ripe avocado
• 1/2 cup fresh cilantro
• 1 garlic clove
• 1 tablespoon lime juice
• 2 tablespoons plain yogurt
• Salt, to taste
• 2–3 tablespoons water (to thin, as needed)

Instructions

1. Cook Lentils: Add the rinsed red lentils and 2 cups of water to a saucepan. Bring to a boil, then reduce heat and simmer for 10–12 minutes, or until lentils are soft and most of the water is absorbed. Drain any excess water and allow the lentils to cool slightly.
2. Prepare Pattie Mixture: In a large bowl, combine the cooked lentils, grated sweet potato, finely chopped onion, minced garlic, cumin, paprika, ground coriander, salt, pepper, chopped cilantro, and flour. Mix thoroughly until the mixture holds together. Let it rest for 5–10 minutes to bind.
3. Form and Cook Patties: Heat a skillet over medium heat and add a drizzle of olive oil. Scoop portions of the mixture and shape them into small patties. Cook each patty for 3–4 minutes on each side, until they turn golden and crispy. Work in batches as needed.
4. Make Avocado Cilantro Sauce: In a blender or food processor, combine the ripe avocado, fresh cilantro, garlic clove, lime juice, plain yogurt, salt, and water. Blend until smooth and creamy, adding extra water to reach desired consistency.
5. Serve: Serve the sweet potato and red lentil patties warm, accompanied by the creamy avocado cilantro sauce for dipping or drizzling on top.

Notes

• For a gluten-free version, substitute regular flour with chickpea flour.
• Ensure patties are firmly packed to prevent breaking during frying.
• These patties can be made ahead and gently reheated in a skillet for crispiness.
• Adjust the spice levels by adding chili powder or cayenne pepper if desired.
• The avocado sauce pairs well with other dips or can be used as a spread on sandwiches.

Keywords: sweet potato patties, red lentil patties, vegetarian appetizer, avocado cilantro sauce, healthy snacks, gluten-free patties, pan-fried patties