These Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce are a delicious combination of wholesome ingredients and bold flavors. Sweet potatoes add natural sweetness and a tender texture, while red lentils provide plant-based protein and a satisfying bite. Pan-fried until perfectly golden and crispy, these patties are paired with a creamy avocado cilantro sauce that brings a fresh, tangy finish. They’re ideal for weeknight dinners, meal prep, healthy lunches, or as a flavorful vegetarian appetizer.
Ingredients
For the Patties
- 2 medium sweet potatoes, peeled and cubed
- 1 cup dried red lentils, rinsed
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ½ teaspoon chili flakes (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 large egg (or 1 flax egg for a vegan option)
- ½ cup plain breadcrumbs (plus more if needed)
- 2 tablespoons olive oil, for cooking
For the Creamy Avocado Cilantro Sauce
- 1 ripe avocado
- ½ cup plain Greek yogurt (or dairy-free yogurt)
- ¼ cup fresh cilantro
- Juice of 1 lime
- 1 garlic clove
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 2–4 tablespoons water, as needed
Instructions
- Cook the Sweet Potatoes: Bring a pot of salted water to a boil. Add the cubed sweet potatoes and cook for 15–20 minutes, or until fork-tender. Drain well and mash until smooth. Let cool slightly.
- Cook the Lentils: Cook the red lentils according to the package directions until tender but not mushy, about 10–12 minutes. Drain any excess water and allow them to cool.
- Prepare the Patty Mixture: In a large bowl, combine the mashed sweet potatoes, cooked lentils, onion, garlic, cilantro, parsley, cumin, smoked paprika, coriander, chili flakes, salt, and pepper. Add the egg and breadcrumbs, then mix until the mixture holds together. If the mixture is too wet, add more breadcrumbs one tablespoon at a time.
- Shape the Patties: Divide the mixture into 8 equal portions and shape each into a patty about ¾-inch thick. Place them on a tray and refrigerate for 20–30 minutes to firm up.
- Cook the Patties: Heat olive oil in a nonstick skillet over medium heat. Cook each patty for 4–5 minutes per side until golden brown and crispy.
Alternative cooking methods:- Bake: 400°F (200°C) for 25–30 minutes, flipping halfway through.
- Air Fry: 375°F (190°C) for 12–15 minutes, flipping halfway.
- Make the Sauce: Blend the avocado, Greek yogurt, cilantro, lime juice, garlic, olive oil, salt, and pepper until smooth. Add water gradually until the sauce reaches your desired consistency.
- Serve: Enjoy the crispy patties warm with a generous drizzle of avocado cilantro sauce. Serve with a fresh salad, grain bowls, roasted vegetables, wraps, or burger buns.
Notes
- Allow the sweet potatoes and lentils to cool before mixing to help the patties hold together.
- Chilling the patties for 20–30 minutes before cooking helps prevent them from falling apart.
- If the mixture feels too wet, add more breadcrumbs until it is easy to shape.
- For a gluten-free version, substitute gluten-free breadcrumbs or oat flour.
- For a vegan version, use a flax egg and dairy-free yogurt in the avocado sauce.
- The avocado cilantro sauce is best served fresh but can be prepared a few hours in advance.
Storage
Refrigerator
Store cooked patties in an airtight container in the refrigerator for up to 4 days. Keep the avocado cilantro sauce in a separate airtight container and enjoy within 2 days.
Freezer
Freeze cooked patties in a single layer until firm, then transfer them to a freezer-safe container or bag. They can be frozen for up to 3 months.
Reheating
Reheat the patties in a skillet, oven, or air fryer until hot and crispy. Avoid microwaving if possible, as it may soften the crispy exterior.