It is time for a healthy reset that actually tastes amazing. You want a meal that feels light but keeps you full. These sweet potato lentil patties are exactly what your family needs right now. They are golden on the outside and tender on the inside. The creamy avocado cilantro sauce adds a bright, zesty finish. You will love how simple these are to make for your next fresh spring dinner.
Why You’ll Love This Recipe
This recipe is a total winner for busy weeknights. It uses affordable pantry staples like red lentils and sweet potatoes. You get a huge boost of plant-based protein in every bite. Kids love the mild, slightly sweet flavor of the patties. They are perfect for a healthy reset after a busy weekend. You can even make them ahead of time for easy lunches. These sweet potato lentil patties will quickly become a regular in your rotation.
Simple Method
Do not let the idea of making patties intimidate you. This process is very straightforward and beginner-friendly. You simply cook, mash, and mix everything in one bowl. The dough is easy to handle and stays together well. Even if you are new to plant-based cooking, you can do this. Crispy results are guaranteed with just a little bit of olive oil. You will feel like a pro when these hit the table.
Ingredients You’ll Need
These ingredients are fresh, colorful, and easy to find at any grocery store.
- 1 cup dried red lentils, rinsed
- 2 cups water
- 2 medium sweet potatoes, peeled and diced
- 1/2 cup panko breadcrumbs
- 1 large egg, beaten
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 3 tablespoons olive oil
- 1 ripe avocado, pitted and peeled
- 1/2 cup plain Greek yogurt
- 1/4 cup fresh cilantro leaves
- 1 tablespoon lime juice
- 1 clove garlic, minced
Cooking Steps
- Combine lentils and water in a saucepan; bring to a boil, then simmer for 15 minutes until soft. Drain thoroughly to remove excess moisture.
- Steam or boil sweet potato cubes for 12 minutes until tender; mash in a large bowl.
- Add the cooked lentils, breadcrumbs, egg, cumin, paprika, cayenne, and salt to the mashed potatoes; stir until a cohesive dough forms.
- Form the mixture into 8 equal patties.
- Heat olive oil in a non-stick skillet over medium heat and fry the patties for 4-5 minutes per side until crispy and golden.
- In a food processor, blend the avocado, yogurt, cilantro, lime juice, and garlic until smooth.
- Serve the patties warm with the creamy sauce drizzled over the top.
Best Ways to Enjoy It
Serve these patties warm with a generous drizzle of the sauce. You can pair them with a fresh green salad. They also taste great tucked into a toasted pita pocket. For a fuller meal, serve them over a bed of quinoa. Add a few extra lime wedges on the side for squeezing. This is a fresh and filling meal that feels like a treat. Your family will enjoy the vibrant colors on their plates.
Keep It Fresh
These patties are excellent for meal prep for your week. Store leftover patties in an airtight container in the fridge. They will stay fresh for up to four days. To keep them crispy, reheat them in a skillet or air fryer. The avocado sauce is best eaten within two days. You can also freeze the cooked patties for up to three months. Just thaw them in the fridge before reheating for a quick lunch.
Recipe Tips
- Drain the lentils very well to avoid a soggy mixture.
- Mash the sweet potatoes until they are completely smooth.
- Use a damp hand to shape the patties more easily.
- Don’t crowd the pan while frying to ensure maximum crispiness.
- Substitute Greek yogurt with coconut yogurt for a dairy-free sauce.
- Add a pinch of extra salt to the sauce to make flavors pop.
- Let the mixture chill for 10 minutes if it feels too soft.
- Make the sauce while the patties are frying to save time.
Ways to Switch It Up
- Swap panko for gluten-free breadcrumbs if you have a sensitivity.
- Add finely chopped spinach to the mixture for extra greens.
- Try using roasted butternut squash instead of sweet potatoes in the fall.
- Increase the cayenne pepper if you love a spicy kick.
- Use basil instead of cilantro for a different sauce flavor.
Common Questions
Can I bake these instead of frying?
Yes, you can bake them at 400°F for about 20 minutes. Flip them halfway through to get both sides golden. They will be less crispy than the pan-fried version. Spray them with a little oil before baking for better color.
Will red lentils work better than green?
Red lentils are best because they soften and mash easily. Green or brown lentils hold their shape too much for this recipe. The red lentils act as a binder for the sweet potato. This ensures your patties stay together while cooking.
I hope these golden patties bring some sunshine to your dinner table this week. They are the perfect way to feel nourished and satisfied without any stress. Happy cooking!
— Katie Wood
Crispy Sweet Potato Red Lentil Patties with Creamy Avocado Cilantro Sauce
Ingredients
- 1 cup dried red lentils, rinsed
- 2 cups wate r
- 2 medium sweet potatoes, peeled and diced
- 1/2 cup panko breadcrumbs
- 1 large egg , beaten
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 3 tablespoons olive oil
- 1 ripe avocado , pitted and peeled
- 1/2 cup plain Greek yogurt
- 1/4 cup fresh cilantro leaves
- 1 tablespoon lime juice
- 1 clove garlic , minced
Instructions
- Combine lentils and water in a saucepan; bring to a boil, then simmer for 15 minutes until soft. Drain thoroughly to remove excess moisture.
- Steam or boil sweet potato cubes for 12 minutes until tender; mash in a large bowl.
- Add the cooked lentils, breadcrumbs, egg, cumin, paprika, cayenne, and salt to the mashed potatoes; stir until a cohesive dough forms.
- Form the mixture into 8 equal patties.
- Heat olive oil in a non-stick skillet over medium heat and fry the patties for 4-5 minutes per side until crispy and golden.
- In a food processor, blend the avocado, yogurt, cilantro, lime juice, and garlic until smooth.
- Serve the patties warm with the creamy sauce drizzled over the top.
