Print

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

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 92 reviews

These Crispy Sweet Potato and Red Lentil Patties combine tender red lentils and grated sweet potato with warm spices, then pan-fried to golden perfection. Served with a creamy avocado cilantro sauce, this dish offers a delicious, nutritious, and vibrant vegetarian meal that’s perfect as an appetizer, snack, or light main course.

Ingredients

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 red lentils to a saucepan with 2 cups of water. 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 let cool slightly.
  2. Prepare patty 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 firm up.
  3. Form and cook patties: Heat a skillet over medium heat and drizzle with olive oil. Scoop portions of the mixture and form into small patties. Cook each patty for 3–4 minutes per side until golden brown and crispy. Repeat cooking in batches as needed.
  4. Make avocado cilantro sauce: In a blender or food processor, combine ripe avocado, fresh cilantro, garlic clove, lime juice, plain yogurt, salt, and water. Blend until smooth and creamy, adding water as necessary to reach desired consistency.
  5. Serve: Serve the patties warm with the creamy avocado cilantro sauce either drizzled on top or served as a dip alongside.

Notes

  • Use chickpea flour instead of regular flour to make the patties gluten-free.
  • Ensure lentils are well drained to avoid a soggy patty mixture.
  • Adjust seasoning and spices according to taste preference.
  • The sauce can be customized by adding a pinch of chili flakes for heat.
  • Leftover patties can be refrigerated and reheated in a skillet for best texture.

Find it online: https://mealoria.com/crispy-sweet-potato-and-red-lentil-patties-with-creamy-avocado-cilantro-sauce-recipe/