Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce Recipe
These Crispy Sweet Potato & Red Lentil Patties are a delightful and nutritious vegetarian snack or meal option. Combining the earthy flavors of red lentils and sweet potato with aromatic spices and fresh cilantro, these patties are pan-fried to golden perfection and served with a creamy avocado cilantro sauce. Perfect as a healthy appetizer, lunch, or light dinner, they offer a satisfying crunch balanced by a smooth, zesty dip.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 patties
- Category: Snack
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
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
- Cook the Lentils: Add the rinsed red lentils to a saucepan with 2 cups of water. Bring to a boil, then reduce heat and simmer gently for 10–12 minutes until the lentils are soft and most of the water is absorbed. Drain any excess water and allow them to cool slightly.
- Prepare the 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 fresh cilantro, and flour. Mix thoroughly until the mixture holds together well. Let the mixture rest for 5–10 minutes to bind.
- Pan-Fry the Patties: Heat a skillet over medium heat and add a drizzle of olive oil. Scoop portions of the mixture and form small, even patties. Place them carefully in the hot pan and cook for 3–4 minutes on each side, or until the patties develop a golden, crispy crust. Repeat the process in batches until all the mixture is used.
- Make the Avocado Cilantro Sauce: In a blender or food processor, combine the ripe avocado, fresh cilantro, garlic clove, lime juice, plain yogurt, and salt. Blend until smooth and creamy. Add 2 to 3 tablespoons of water as needed to reach your desired sauce consistency.
- Serve: Serve the crispy patties warm, topped with or dipped into the creamy avocado cilantro sauce for a fresh, flavorful bite.
Notes
- For a gluten-free option, substitute regular flour with chickpea flour.
- Make sure to drain excess water from the cooked lentils to avoid a soggy patty mixture.
- Adjust the spices according to your taste preference to make it milder or spicier.
- Leftover patties can be refrigerated and gently reheated in a skillet to retain crispiness.
- The avocado sauce can be made ahead and stored in the refrigerator for up to 1 day with plastic wrap pressed directly on its surface to prevent browning.
