Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce Recipe
Introduction
These crispy sweet potato and red lentil patties are a delicious, nutritious option for a satisfying meal or snack. Packed with flavor and a creamy avocado cilantro sauce, they make a perfect vegetarian delight that’s easy to prepare at home.
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)
Instructions
- Step 1: Add red lentils to a saucepan with 2 cups of water. Bring to a boil, then simmer for about 10–12 minutes, or until soft and water is mostly absorbed. Drain any excess water and let cool slightly.
- Step 2: In a large bowl, combine cooked lentils, grated sweet potato, chopped onion, minced garlic, cumin, paprika, coriander, salt, pepper, chopped cilantro, and flour. Mix until the mixture holds together. Let sit for 5–10 minutes.
- Step 3: Heat a skillet over medium heat with a drizzle of olive oil. Scoop the mixture and form into small patties. Cook for 3–4 minutes per side or until golden and crisp. Repeat in batches as needed.
- Step 4: In a blender or food processor, blend avocado, cilantro, garlic, lime juice, yogurt, salt, and water until smooth and creamy.
- Step 5: Serve patties warm, topped or dipped with the creamy avocado cilantro sauce.
Tips & Variations
- For extra crunch, add a handful of finely chopped nuts or seeds to the patty mix.
- Use chickpea flour instead of regular flour to make the patties gluten-free.
- Try roasting the sweet potato instead of grating for a different texture and deeper flavor.
- Serve the patties with a side salad or inside pita bread for a hearty meal.
Storage
Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to retain crispiness. The avocado cilantro sauce is best made fresh but can be stored separately in the fridge for up to 1 day. Stir well before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake the patties instead of frying?
Yes, you can bake the patties at 400°F (200°C) for about 20 minutes, flipping halfway through, to achieve a healthier alternative with a slightly different texture.
What can I use if I don’t have fresh cilantro?
If fresh cilantro is not available, you can substitute with fresh parsley or omit it from the patties and sauce. Dried herbs usually won’t provide the same fresh flavor.
PrintCrispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce Recipe
These crispy sweet potato and red lentil patties offer a delightful, nutritious vegetarian option that’s perfect for a light meal or snack. Packed with aromatic spices and fresh cilantro, they’re pan-fried to golden perfection and complemented by a creamy avocado cilantro sauce that adds a refreshing zing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8–10 patties 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Vegetarian, Modern American
- Diet: Vegetarian
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
- Cook Lentils: Add red lentils to a saucepan with 2 cups of water. Bring to a boil, then reduce heat and simmer for about 10–12 minutes, or until the lentils are soft and most of the water is absorbed. Drain any excess water and let them cool slightly.
- Prepare Patty Mixture: In a large bowl, combine the cooked lentils, grated sweet potato, finely chopped onion, minced garlic, cumin, paprika, coriander, salt, pepper, chopped cilantro, and flour. Mix thoroughly until the mixture holds together. Allow it to rest for 5–10 minutes to help bind.
- Form and Cook Patties: Heat a skillet over medium heat and drizzle with olive oil. Scoop the mixture and shape it into small patties. Cook each patty for 3–4 minutes per side, or until they turn golden brown and crispy. Repeat the process in batches as needed, adding more oil if necessary.
- Prepare Avocado Cilantro Sauce: In a blender or food processor, combine the ripe avocado, fresh cilantro, garlic clove, lime juice, plain yogurt, salt, and water. Blend until smooth and creamy, adding more water as needed to reach desired consistency.
- Serve: Serve the warm patties with the creamy avocado cilantro sauce either drizzled on top or as a dip on the side for a flavorful and satisfying meal.
Notes
- For a gluten-free version, use chickpea flour instead of regular flour.
- Make sure to drain excess water from the cooked lentils to avoid soggy patties.
- You can prepare the patties mixture in advance and refrigerate for up to a day before cooking.
- Adjust the spices to your preference for more heat or different flavor profiles.
- The avocado sauce can be made ahead and stored in the fridge with plastic wrap pressed on the surface to prevent browning.
Keywords: sweet potato patties, red lentil patties, vegetarian patties, avocado sauce, healthy snacks, gluten-free option, pan-fried patties
