Description
These Crispy Sweet Potato Red Lentil Patties are a flavorful and nutritious vegetarian dish, combining tender red lentils, grated sweet potato, and aromatic spices. Pan-fried to a golden crisp and served with a creamy avocado cilantro sauce, they make a perfect appetizer or light meal.
Ingredients
Scale
For the 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 ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon ground coriander
- Salt and black pepper to taste
- 1/4 cup chopped fresh cilantro
- 2 tablespoons all-purpose flour or chickpea flour for gluten-free option
- Olive oil for pan-frying
For the Avocado Cilantro Sauce
- 1 ripe avocado
- 1/2 cup fresh cilantro leaves
- 1 garlic clove
- 1 tablespoon fresh lime juice
- 2 tablespoons plain yogurt, dairy or plant-based
- Salt to taste
- 2 to 3 tablespoons water for thinning
Instructions
- Cook the Red Lentils: Add rinsed red lentils to a saucepan with 2 cups of water. Bring to a boil, then reduce heat and simmer gently for 10 to 12 minutes until the lentils are tender and most of the water has been absorbed. Drain any excess liquid and let the lentils cool slightly.
- Combine and Mix Patty Base: In a large bowl, mix together the cooked lentils, grated sweet potato, chopped onion, minced garlic, ground cumin, paprika, coriander, salt, black pepper, chopped fresh cilantro, and flour. Stir thoroughly until the mixture is cohesive and can hold together. Let the mixture sit for 5 to 10 minutes to allow the flour to absorb moisture and bind the ingredients well.
- Form and Shape Patties: Heat a nonstick skillet over medium heat and add a light drizzle of olive oil. With damp hands, scoop portions of the mixture and shape them into small, compact patties about 2 to 3 inches in diameter.
- Pan-Sear Until Golden: Cook the patties in batches in the heated skillet for 3 to 4 minutes per side, or until they turn golden brown and develop a crispy exterior. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil.
- Prepare Avocado Cilantro Sauce: In a blender or food processor, combine the ripe avocado, fresh cilantro leaves, garlic clove, lime juice, plain yogurt, salt, and 2 tablespoons of water. Blend until the mixture is smooth and creamy. Adjust consistency by adding more water, one tablespoon at a time, until desired thickness is reached.
- Finish and Serve: Arrange the warm red lentil and sweet potato patties on a serving plate. Serve immediately, topped with or accompanied by the creamy avocado cilantro sauce for dipping.
Notes
- Use chickpea flour instead of all-purpose flour for a gluten-free version.
- Ensure the lentils are well-drained to avoid soggy patties.
- If the mixture feels too loose, add a little more flour to help bind.
- These patties can be kept warm in a low oven while cooking remaining batches.
- Leftover patties can be refrigerated and gently reheated in a skillet.
- The avocado cilantro sauce can be made ahead and stored in the fridge for up to one day.
