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

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

There’s something truly heartwarming about the combination of crispy, golden sweet potato and tender red lentils. I love how these patties bring out the natural sweetness of the potato while offering a velvety, satisfying bite from the lentils. When paired with a silky, bright avocado cilantro sauce, it feels like a hug on a plate—perfect for a calm weekend lunch or a cozy dinner.

Whether you’re looking for a nourishing vegetarian meal or a delicious snack to impress friends, this Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce Recipe is a fantastic choice. The patties have a lightly crisp exterior that contrasts beautifully with a soft, savory interior, and the sauce adds just the right fresh zing thanks to lime and cilantro. You’ll notice the harmony of textures and flavors keeps every bite interesting.

Cooking this recipe quickly became one of my favorites—the steps are straightforward, yet the result feels special. Plus, there’s something joyful about working with humble ingredients that transform into something golden and aromatic on your stove. I can’t wait to share tips that will help you master this dish with ease.

Ingredient Guide

• Red lentils: Soften to creamy perfection, binding the patties while adding protein.
• Sweet potato: Adds natural sweetness and moisture; you can swap with pumpkin or butternut squash.
• Onion & garlic: Build depth and aroma; sauté lightly if preferred for a milder taste.
• Spices (cumin, paprika, coriander): Warm, earthy notes balancing sweetness and lending complexity.
• Fresh cilantro: Brightens the mix with herbal freshness, both in patties and sauce.
• Flour or chickpea flour: Acts as a binder, helping patties hold their shape crisply.
• Olive oil: For pan-frying, you’ll appreciate how it creates that golden crust.
• Avocado, yogurt, lime juice (for sauce): Combine into a creamy, tangy complement that cuts through the richness.

Prep Before You Begin

Before you dive in, take a little time to get organized. Rinse lentils well and prep your vegetables. This recipe moves quickly once cooking starts, so having everything chopped and measured is your best friend. You won’t need to preheat an oven, but a good, heavy skillet over medium heat makes pan-frying easier and more consistent.

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

1. Cook the red lentils: Rinse your lentils until water runs clear. Add to a saucepan with 2 cups of water, bring it to a gentle boil, then simmer for about 10–12 minutes. You’ll notice they soften and absorb most of the water—when that happens, drain any excess and let them cool slightly so you don’t scramble the mixture.
2. Combine the mixture: In a large bowl, mix the cooked lentils, grated sweet potato, chopped onion, garlic, and spices—cumin, paprika, coriander. Season with salt and pepper. Fold in fresh cilantro and your choice of flour. This step is key; you want the mixture to hold together well. Let it rest for 5–10 minutes to allow the flavors to marry and the flour to hydrate.
3. Shape and pan-fry the patties: Heat a skillet over medium heat with a good drizzle of olive oil—you want enough to create a crisp, golden crust but not so much that they’re greasy. Scoop the mixture (I use a tablespoon) and gently shape into small, even patties. Cook for 3–4 minutes per side. You’re aiming for a beautiful golden color with a lightly crisp edge that gives way to a soft, flavorful center.

4. Make the creamy avocado cilantro sauce: While frying your patties, toss ripe avocado, fresh cilantro, garlic, lime juice, plain yogurt, salt, and a bit of water into a blender or food processor. Blend until smooth and velvety. Don’t be afraid to adjust water quantity for your preferred consistency—this sauce tastes like a fresh, tangy counterpoint that brightens each bite.
5. Serve immediately: Plate your warm patties alongside or topped with generous dollops of the avocado cilantro sauce. I love dipping the crisp edges for each bite—it adds a juicy, creamy dimension to the earthy patties.

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

• Add a pinch of chili flakes or cayenne for a subtle kick that contrasts nicely with the creamy sauce.
• Swap sweet potato for cooked butternut squash or pumpkin in autumn for seasonal flair.
• Incorporate finely chopped fresh mint or basil for a fresh herbal twist to the patties or sauce.
• Use coconut yogurt instead of plain yogurt in the sauce for a dairy-free, tropical note.
• Turn these patties into sliders by serving on mini buns with crisp lettuce and tomato slices.
• Toss in some toasted sesame seeds to the patties’ mixture before frying for extra crunch and nuttiness.

Storage, Freezing & Reheating

• Refrigerate: Store cooked patties in an airtight container for up to 3 days. The sauce is best kept separately to keep it fresh.
• Freeze: Patties freeze well. Lay them flat on a tray until solid, then transfer to a freezer bag. Keep up to 1 month for best taste.
• Reheat: Reheat patties in a dry skillet over medium heat to restore their crispness. Microwave reheating tends to soften them too much.
• Sauce storage: Store the avocado cilantro sauce in a sealed jar or container for up to 2 days; give it a stir before serving.

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

• Can I bake these patties instead of frying? Yes! Bake on a parchment-lined tray at 400°F (200°C) for about 15-20 minutes, flipping halfway. They’ll be less crispy but still delicious.
• What if I can’t find red lentils? Yellow lentils or split peas work, though cooking times may vary slightly.
• Is the sauce vegan friendly? You can make it vegan by using plant-based yogurt or omitting it entirely and adding a splash of olive oil and lemon juice.
• How do I prevent the patties from falling apart? Be sure to drain cooked lentils well and allow the mixture to rest so the flour can absorb moisture—this helps them hold their shape while frying.
• Can I prepare the patties mixture ahead of time? Absolutely! Refrigerate the mixture up to 24 hours before cooking. Just bring it to room temperature before frying for best results.

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