Crispy Sweet Potato Red Lentil (Printable)

Golden patties combining sweet potato and red lentils, pan-seared until crispy and served with tangy avocado cilantro sauce.

# What you need:

→ Patties

01 - 1 cup red lentils, rinsed
02 - 1 medium sweet potato, peeled and grated
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon paprika
07 - 1/4 teaspoon ground coriander
08 - Salt and black pepper, to taste
09 - 1/4 cup chopped fresh cilantro
10 - 2 tablespoons all-purpose flour or chickpea flour
11 - Olive oil, for pan-frying

→ Creamy Avocado Cilantro Sauce

12 - 1 ripe avocado
13 - 1/2 cup fresh cilantro leaves
14 - 1 garlic clove
15 - 1 tablespoon lime juice
16 - 2 tablespoons plain yogurt
17 - Salt, to taste
18 - 2-3 tablespoons water

# How to make it:

01 - Add red lentils to a saucepan with 2 cups of water. Bring to a boil, reduce heat, and simmer for 10-12 minutes until lentils are soft and most water is absorbed. Drain excess water and let cool slightly.
02 - In a large bowl, combine cooked lentils, grated sweet potato, chopped onion, minced garlic, cumin, paprika, coriander, salt, pepper, cilantro, and flour. Mix thoroughly until mixture holds together. Let rest for 5-10 minutes to bind.
03 - Heat a nonstick skillet over medium heat with a drizzle of olive oil. With damp hands, scoop portions and shape into small patties.
04 - Cook patties in batches for 3-4 minutes per side until golden brown and crisp. Transfer to a plate lined with paper towels.
05 - Combine avocado, cilantro, garlic, lime juice, yogurt, salt, and 2 tablespoons water in a blender. Blend until smooth, adding more water as needed for creamy consistency.
06 - Serve patties warm, topped or dipped with the creamy avocado cilantro sauce.

# Expert Advice:

01 -
  • The golden crispy outside gives way to a tender, spiced center that keeps people reaching for seconds
  • They come together in under an hour and most ingredients are probably already in your pantry
  • The creamy avocado sauce turns simple patties into something that feels restaurant-worthy
02 -
  • The mixture needs those 10 minutes of resting time or the patties will fall apart in the pan
  • Do not crowd the skillet, cook in batches so each patty gets proper contact with the hot surface
  • The sauce thickens up in the fridge, thin it with a splash of water before serving leftovers
03 -
  • Grate the sweet potato right before mixing so it does not oxidize or become watery
  • Get the pan properly hot before adding the first patty, that sizzle is what creates the crust
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