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Crispy Sweet Potato & Red Lentil Patties That Delight!

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 1 ripe avocado (for the sauce)
  • 1/2 cup fresh cilantro (for the sauce)
  • 1 garlic clove (for the sauce)
  • 1 tablespoon lime juice (for the sauce)
  • 2 tablespoons plain yogurt (for the sauce)
  • Salt, to taste (for the sauce)
  • 2–3 tablespoons water (to thin, as needed for the sauce)

Equipment

Method
 

  1. Add red lentils to a saucepan with 2 cups of water. Bring to a boil, then simmer for about 10–12 minutes.
  2. In a large bowl, combine cooked lentils, grated sweet potato, chopped onion, minced garlic, cumin, paprika, coriander, salt, pepper, chopped cilantro, and flour.
  3. Heat a skillet over medium heat with a drizzle of olive oil. Scoop mixture and form into small patties.
  4. In a blender or food processor, blend avocado, cilantro, garlic, lime juice, yogurt, salt, and water until smooth.
  5. Serve patties warm, topped or dipped with the creamy avocado cilantro sauce.

Notes

Allow the mixture to rest for better binding. Adjust the seasoning according to taste. For a spicier kick, add chili powder or diced jalapeños. These patties freeze well; store them in an airtight container.