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

Savory, crispy patties made from sweet potato and red lentils, served with a rich, tangy, and fresh avocado-cilantro topping. Perfect for vegan burgers or mains.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 patties
Course: Main Dish, Side Dish
Cuisine: Vegan, Vegetarian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Crispy Patties
  • 1.5 cups cooked red lentils broken down and soft
  • 1.5 cups mashed sweet potato cooked and cooled (thick, lumpy viscous consistency)
  • 0.5 cup whole wheat flour plus extra for coating
  • 0.25 cup fresh cilantro finely chopped
  • 0.25 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.25 tsp cayenne pepper optional
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp olive oil plus more for cooking
Creamy Avocado Cilantro Sauce
  • 1 large ripe avocado
  • 0.5 cup fresh cilantro leaves
  • 0.25 cup red onion chopped
  • 2 tbsp fresh lime juice
  • 0.25 tsp salt
  • 1 tbsp water or plant milk to adjust consistency (heavy viscous consistency)

Equipment

  • Large mixing bowl
  • Skillet or baking sheet
  • Food processor or blender

Method
 

  1. Combine the cooked lentils, mashed sweet potato, flour, cilantro, paprika, cumin, cayenne, salt, pepper, and 1 tbsp oil in a large bowl. Mix thoroughly until a uniform, heavy gooey consistency is achieved.
  2. Form the mixture into 8-10 patties, about 3/4 inch thick. Lightly dust with extra flour or breadcrumbs and chill for 15 minutes.
  3. To Pan-Fry: Heat 2 tbsp oil over medium heat. Cook patties 4-5 minutes per side until deep golden and firm (uneven browning is expected).
  4. To Bake: Place on an oiled baking sheet. Bake at 400°F (200°C) for 15-20 minutes, flipping once.
  5. Make the Sauce: Blend all sauce ingredients in a food processor, adding water/milk until the sauce is completely smooth with a thick, heavy viscous consistency.
  6. Serve the warm, crispy patties immediately with a generous, gooey dollop of the Creamy Avocado Cilantro Sauce.

Notes

Ensure the cooked red lentils are well-drained. Patties can be frozen raw between layers of parchment paper for up to 3 months. Thaw before cooking.