Crispy Sweet Potato and Red Lentil Patties
Short, Catchy Intro
So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. These crispy sweet potato and red lentil patties are the miraculous middle ground between "I want comfort food" and "I do not want to slave over a stove." They get golden and crunchy on the outside, soft and cozy on the inside, and they come with a buttery avocado cilantro sauce that makes you feel like you did something impressive today.
If you love sweet potato combos and want more ideas for hearty bowls, check out this chicken and sweet potato bowls for another easy meal that packs a punch.
Why This Recipe is Awesome
- It is fast enough for weeknights and fancy enough to impress brunch guests who ask too many questions.
- It uses simple pantry staples that somehow transform into something magical. No mysterious powders, no five-page ingredient list.
- It is idiot proof. I say that with love because I made these on a sleepy Tuesday and lived to tell the tale.
- Vegetarian, filling, and full of texture. You get crunch, cream, and a gentle smokey spice. What more do you want, honestly?
- Bonus: leftovers reheat like champs. Pop them back in a pan for 3 minutes and they come out crisp again.
FYI these pair nicely with crispy fries if you are feeling extra, like the crispy oven baked sweet potato fries I keep drooling over.
Ingredients You’ll Need
- 2 medium sweet potatoes, peeled and cubed. Easy to love.
- 1 cup red lentils, rinsed. Little protein bombs.
- 1 small onion, chopped. For vibes.
- 2 cloves garlic, minced. Because flavor.
- 1/2 teaspoon cumin. Earthy and warm.
- 1/2 teaspoon paprika. Smoky pop.
- Salt and pepper to taste. Do not skip.
- Oil for frying. Use what you have.
- 1 avocado. Ripe please.
- 1/4 cup fresh cilantro. Chop it like you mean it.
- 1 tablespoon lime juice. Brightens everything.
- Salt to taste. Yes this is listed twice. Intentional? Sure.
Step-by-Step Instructions
- Cook the sweet potatoes in boiling water for about 15 minutes until tender. Drain and mash. Get them smooth but leave a few lumps for texture.
- In a saucepan, combine the lentils and 2 cups of water. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until lentils are soft. Drain excess water. They should be mushy but not soup.
- In a mixing bowl, combine the mashed sweet potatoes, cooked lentils, onion, garlic, cumin, paprika, salt, and pepper. Mix well. Taste a tiny bit to adjust salt because you are the boss here.
- Shape the mixture into patties. Aim for golf ball to small burger size so they cook evenly.
- Heat oil in a frying pan over medium heat and fry the patties until golden brown on both sides. Do not overcrowd the pan. Flip gently and cook about 3 to 4 minutes per side.
- For the sauce, blend avocado, cilantro, lime juice, and salt until smooth. Add a splash of water if you want it thinner.
- Serve the patties warm with the avocado cilantro sauce. Stack, dunk, and celebrate.
Common Mistakes to Avoid
- Thinking smaller batches are a waste of time. Nope. Fry in batches so everything stays crisp. Overcrowding the pan kills the crunch.
- Not tasting the mixture before shaping. If it tastes bland now it will be bland later. Adjust salt and spices.
- Making patties too thin. They fall apart. Make them substantial and they hold up.
- Using a cold pan. Heat the oil properly so the patties sear instead of sogging.
- Forgetting to rest them for a minute after frying. Hot outsides, soft insides, and no molten lava burns are a win.
Alternatives & Substitutions
- No red lentils? Use brown or green lentils but cook them fully and mash a bit. They are firmer so you might need to mash or cook slightly longer.
- Want gluten free? These are already GF if your spices and oil are safe. No breadcrumbs needed.
- No cilantro fan? Swap it for parsley or basil. Not life ending.
- Want to bake instead of fry? Brush with oil and bake at 425 F for 20 to 25 minutes, flipping halfway. They will be less deep-fried crisp but still tasty.
- Serve with something sweet and nutty? Try a slice of sweet Alabama pecan bread on the side for a brunch-level flex.
IMO a small tweak of smoked paprika and a splash of hot sauce in the sauce will make these dangerously snackable.
FAQ (Frequently Asked Questions)
Q. Can I make these ahead of time and fry later?
A. Sure. Shape patties and refrigerate up to 24 hours or freeze. Fry straight from the fridge or thawed from frozen. They reheat great.
Q. Can I bake instead of frying to make them healthier?
A. Yes. Bake at 425 F for about 20 to 25 minutes, flipping once. You lose a bit of deep crispness but keep flavor.
Q. Are red lentils necessary? What do they do?
A. Red lentils add protein and help bind the patties. You could try mashed chickpeas or cooked quinoa but the texture changes.
Q. Can I skip the avocado sauce?
A. You can but why would you? The sauce adds cream and brightness. Still, a dollop of yogurt or tahini works too.
Q. How do I stop patties from falling apart?
A. Make sure sweet potatoes are mashed well, lentils are soft, and patties are not too thin. Chill them briefly if the mix feels loose.
Q. Can I add cheese or egg for extra binding?
A. Yes to both. Add an egg if you want firmer patties. Cheese gives richness. Not required though.
Q. How spicy are these? Can I make them hot?
A. Mild by default. Add cayenne or chopped chilies if you want heat. Adjust to your daring level.
Final Thoughts
You just made something that looks impressive, tastes amazing, and did not require a culinary degree. Pat yourself on the back. Serve these with a simple salad or dump them in a bun for a veggie burger situation. Invite people over or hide the plate and eat them solo like a snack ninja. Either way, you win.
Now go impress someone or yourself with your new culinary skills. You earned it.
Conclusion
If you want a similar take with a lemony twist and bonus inspiration, check out this version for ideas and flavor swaps at Blissful Basil’s sweet potato and lentil cakes with lemony avocado sauce.
Print
Crispy Sweet Potato and Red Lentil Patties
- Total Time: 50
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious crispy sweet potato and red lentil patties served with a buttery avocado cilantro sauce, perfect for a quick and impressive meal.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 cup red lentils, rinsed
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Oil for frying
- 1 avocado, ripe
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt to taste
Instructions
- Cook the sweet potatoes in boiling water for about 15 minutes until tender. Drain and mash, leaving a few lumps for texture.
- In a saucepan, combine the lentils and 2 cups of water. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until soft. Drain excess water.
- In a mixing bowl, combine the mashed sweet potatoes, cooked lentils, onion, garlic, cumin, paprika, salt, and pepper. Mix well.
- Shape the mixture into patties, about golf ball to small burger size.
- Heat oil in a frying pan over medium heat and fry the patties until golden brown on both sides, about 3 to 4 minutes per side.
- For the sauce, blend avocado, cilantro, lime juice, and salt until smooth. Add water if needed for a thinner consistency.
- Serve warm with the avocado cilantro sauce.
Notes
Fry in batches for optimal crispiness. Adjust seasoning to your taste.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Frying
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 patty
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg
Keywords: sweet potato, lentil, vegetarian patties, comfort food, quick meal
