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Crispy Sweet Potato & Red Lentil Patties

Golden, crispy vegetarian patties made from sweet potatoes and red lentils, served with a zesty chunky avocado cilantro sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 Patties
Course: Dinner, Lunch, Main Course
Cuisine: Fusion, Vegetarian
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Patties
  • 2 sweet potatoes medium, cooked and mashed
  • 1 cup red lentils dried, rinsed
  • 0.5 cup rolled oats or breadcrumbs
  • 0.5 red onion finely diced
  • 2 cloves garlic minced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.25 cup fresh cilantro chopped
Avocado Sauce
  • 1 avocado ripe
  • 1 tbsp lime juice
  • 2 tbsp red onion finely diced
  • 2 tbsp Greek yogurt optional

Equipment

  • Large skillet
  • Pot for Lentils
  • Masher
  • Mixing bowl

Method
 

  1. Boil red lentils in water until tender but not mushy (approx 10-15 mins). Drain thoroughly.
  2. Cook sweet potatoes (boil, steam, or roast) until soft. Peel and mash in a large bowl.
  3. Add drained lentils, oats, onion, garlic, spices, cilantro, salt, and pepper to the sweet potato. Mix well.
  4. Form mixture into 6 patties. (Optional: Chill in fridge for 30 mins to firm up).
  5. Heat oil in a skillet over medium heat. Fry patties for 4-5 minutes per side until golden and crispy.
  6. Mash avocado with lime juice, diced onion, and yogurt (if using). Season with salt.
  7. Serve patties on buns topped with avocado sauce, or over salad.

Notes

Ensure lentils are drained very well to prevent soggy patties. Can be frozen.