Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce Recipe

Introduction

These crispy sweet potato and red lentil patties are a delicious and nutritious treat that combines warm spices with fresh cilantro and a creamy avocado sauce. Perfect as a snack, appetizer, or light meal, they offer a satisfying crunch and vibrant flavors.

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

1. Step 1: Add red lentils to a saucepan with 2 cups of water. Bring to a boil, then reduce heat and simmer for 10–12 minutes, or until the lentils are soft and most of the water is absorbed. Drain any excess water and let cool slightly.
2. Step 2: In a large bowl, combine the cooked lentils, grated sweet potato, chopped onion, minced garlic, cumin, paprika, coriander, salt, pepper, chopped cilantro, and flour. Mix well until the mixture holds together. Let it rest for 5–10 minutes to firm up.
3. Step 3: Heat a skillet over medium heat and add a drizzle of olive oil. Scoop the mixture and form into small patties. Cook the patties for 3–4 minutes on each side until they are golden and crisp. Repeat with the remaining mixture, adding more oil as needed.
4. Step 4: In a blender or food processor, blend the avocado, fresh cilantro, garlic, lime juice, yogurt, salt, and water until smooth and creamy. Adjust the water to reach your desired sauce consistency.
5. Step 5: Serve the patties warm, either topped with or dipped into the creamy avocado cilantro sauce for a fresh finish.

Tips & Variations

• For a gluten-free version, substitute regular flour with chickpea flour or another gluten-free flour.
• If the mixture feels too wet to form patties, add a little more flour to help bind.
• Try adding finely chopped fresh spinach or kale for extra greens.
• These patties can also be baked at 375°F (190°C) for about 20 minutes, flipping halfway, for a lighter option.

Storage

Store cooked patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain crispness, or microwave briefly. The avocado sauce is best made fresh but can be kept refrigerated for up to a day with a tight seal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the patties in advance?

Yes, you can prepare the patties mixture ahead of time and refrigerate for a few hours before cooking. Cooked patties also keep well for up to 3 days in the fridge.

What can I use instead of avocado in the sauce?

If you’re not a fan of avocado, try substituting it with a combination of plain Greek yogurt and a little olive oil for creaminess and flavor.

Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce Recipe

Print Recipe

★★★★★

4.7 from 91 reviews

These crispy sweet potato and red lentil patties are a delicious and nutritious vegetarian snack or meal option. Packed with wholesome ingredients like sweet potatoes, red lentils, and fresh spices, these patties are pan-fried to golden perfection and served with a refreshing creamy avocado cilantro sauce. Perfect for a healthy lunch, dinner, or appetizer, they offer a comforting texture and vibrant flavors that delight the palate.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 patties 1x
• Category: Snack
• Method: Frying
• Cuisine: Vegetarian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. Cook Lentils: Add red lentils to a saucepan with 2 cups of water. Bring to a boil, then reduce heat and simmer for 10–12 minutes, or until the lentils are soft and most of the water is absorbed. Drain any excess water and allow the lentils to cool slightly.
2. Prepare Patty Mixture: 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. Mix thoroughly until the mixture holds together. Let the mixture rest for 5–10 minutes to allow the flavors to meld.
3. Shape and Cook Patties: Heat a skillet over medium heat and add a drizzle of olive oil. Scoop portions of the mixture and form them into small patties with your hands. Place the patties in the skillet and cook for 3–4 minutes on each side, or until they become golden brown and crispy. Cook the patties in batches as needed to avoid overcrowding the pan.
4. Make Avocado Cilantro Sauce: In a blender or food processor, combine the ripe avocado, fresh cilantro, garlic clove, lime juice, plain yogurt, salt, and 2–3 tablespoons of water. Blend until the sauce is smooth and creamy, adding more water if needed to reach your desired consistency.
5. Serve: Serve the patties warm, either topped with or dipped into the creamy avocado cilantro sauce for a flavorful and satisfying dish.

Notes

• For a gluten-free version, use chickpea flour instead of regular flour.
• Ensure the patties are cooked on medium heat to avoid burning while ensuring they cook through.
• Leftover patties can be refrigerated for up to 2 days and reheated in a skillet for crispiness.
• The avocado sauce can be made ahead and stored in the refrigerator for up to one day; add lime juice to help prevent browning.
• You can add finely chopped green chili or chili flakes to the patties mixture for an extra kick.

Keywords: sweet potato patties, red lentil patties, vegetarian snack, avocado cilantro sauce, healthy fritters, gluten-free option