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

4.5 from 22 reviews

These Crispy Sweet Potato & Red Lentil Patties are a flavorful and nutritious vegetarian dish perfect for a wholesome lunch or dinner. Made with tender red lentils, grated sweet potato, and aromatic spices, these patties are pan-fried to a golden crisp and served with a creamy, zesty avocado cilantro sauce that adds a refreshing contrast.

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 the Lentils: Add red lentils to a saucepan with 2 cups of water. Bring to a boil, then reduce heat and simmer for 12 minutes or until the lentils are soft and most water has been absorbed. Drain any excess water and let cool slightly.
  2. Prepare the Patty Mixture: In a large bowl, combine the cooked lentils, grated sweet potato, chopped onion, minced garlic, cumin, paprika, ground coriander, salt, pepper, chopped cilantro, and flour. Mix well until the mixture holds together. Let it rest for 10 minutes to allow flavors to meld and the mixture to bind.
  3. Form and Cook Patties: Heat a skillet over medium heat and drizzle with olive oil. Scoop the mixture and form into small patties. Cook each patty for 4 minutes per side or until golden brown and crispy. Cook in batches as needed, adding more olive oil if necessary.
  4. Make the Avocado Cilantro Sauce: In a blender or food processor, combine the ripe avocado, fresh cilantro, garlic clove, lime juice, plain yogurt, salt, and 2 tablespoons of water. Blend until smooth and creamy. Add extra water if the sauce needs thinning.
  5. Serve: Serve the patties warm, topped with or dipped into the creamy avocado cilantro sauce for a delicious and refreshing complement.

Notes

  • For a gluten-free version, substitute regular flour with chickpea flour.
  • Make sure the sweet potato is grated finely to help patties bind better.
  • If the mixture feels too wet, add a little extra flour to help it hold together.
  • To keep patties warm while cooking in batches, place them on a baking sheet in a warm oven (about 200°F or 90°C).
  • The avocado cilantro sauce can be made ahead and refrigerated for up to 1 day; stir before serving.
  • These patties can be baked at 375°F for 20 minutes, flipping halfway through, for a lighter option.

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