Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce Recipe
These crispy sweet potato and red lentil patties are a delicious, nutritious vegetarian option perfect for a snack or light meal. Packed with protein and fiber from red lentils and natural sweetness from grated sweet potato, they are seasoned with aromatic spices and fresh cilantro. Pan-fried to golden perfection, they pair wonderfully with a creamy avocado cilantro sauce, adding freshness and tang. This recipe is gluten-free when using chickpea flour and ideal for those seeking a wholesome, flavorful dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8-10 patties 1x
- Category: Main Course
- Method: Frying
- Cuisine: Vegetarian, Mediterranean-inspired
- Diet: Gluten Free
Ingredients
Scale
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 the rinsed red lentils to a saucepan with 2 cups of water. Bring to a boil, then reduce heat to a simmer and cook for 10–12 minutes until the lentils are soft and most of the water is absorbed. Drain any excess water and allow the lentils to cool slightly.
- Mix Patties: In a large bowl, combine the cooked lentils, grated sweet potato, finely chopped onion, minced garlic, cumin, paprika, ground coriander, salt, pepper, chopped fresh cilantro, and flour or chickpea flour. Mix thoroughly until the mixture binds together well. Let it rest for 5 to 10 minutes to allow flavors to meld.
- Cook Patties: Heat a skillet over medium heat and add a drizzle of olive oil. Scoop the mixture and form small patties with your hands. Place them in the skillet and cook each side for 3–4 minutes or until they turn golden brown and crisp. Cook in batches as needed, adding more oil if necessary.
- Prepare Sauce: In a blender or food processor, combine the ripe avocado, fresh cilantro, garlic clove, lime juice, plain yogurt, salt, and 2 to 3 tablespoons of water. Blend until smooth and creamy. Adjust the thickness with additional water if needed.
- Serve: Serve the patties warm, topped with or dipped into the creamy avocado cilantro sauce for a refreshing complement to the crispy patties.
Notes
- To make this recipe gluten-free, substitute all-purpose flour with chickpea flour.
- Make sure to drain lentils well to avoid excess moisture making the patties too soft.
- Use ripe avocado for the sauce to ensure creaminess and smooth texture.
- The patties can be kept warm in a low oven while cooking remaining batches.
- For vegan version, substitute yogurt with a plant-based yogurt alternative.
Keywords: sweet potato patties, red lentil patties, vegetarian patties, gluten free patties, avocado cilantro sauce, healthy snacks, pan-fried patties, protein-rich vegetarian
