Crispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce Recipe
Introduction
These crispy sweet potato and red lentil patties are a flavorful and satisfying vegetarian option perfect for any meal. Paired with a creamy avocado cilantro sauce, they offer a delightful combination of textures and tastes that everyone will love.
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 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 cool slightly.
- Step 2: In a large bowl, combine the cooked lentils, grated sweet potato, chopped onion, minced garlic, cumin, paprika, ground coriander, salt, pepper, chopped cilantro, and flour. Mix well until the mixture holds together. Let it rest for 5–10 minutes.
- Step 3: Heat a skillet over medium heat with a drizzle of olive oil. Scoop the mixture and form small patties. Cook each patty for 3–4 minutes on each side, or until golden brown and crisp. Repeat in batches as needed.
- Step 4: While patties cook, prepare the sauce. In a blender or food processor, combine avocado, fresh cilantro, garlic, lime juice, yogurt, salt, and water. Blend until smooth and creamy, adding water gradually to reach desired consistency.
- Step 5: Serve the patties warm, topped or dipped in the creamy avocado cilantro sauce.
Tips & Variations
- For extra crispiness, let the patties rest in the fridge for 15-20 minutes before cooking.
- Substitute chickpea flour to make the recipe gluten-free.
- Add a pinch of chili flakes to the patty mixture for a spicy kick.
- Serve with a side salad or in a wrap for a complete meal.
Storage
Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain crispiness. Keep the avocado cilantro sauce separate and store in the fridge for up to 2 days. Stir well before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake the patties instead of pan-frying?
Yes, you can bake the patties at 375°F (190°C) for about 20 minutes, flipping halfway through for even browning. This method reduces oil usage but may yield a less crispy texture.
Can I prepare the patties in advance?
Absolutely. You can prepare the mixture and shape the patties ahead of time. Keep them covered in the fridge for up to 24 hours before cooking.
PrintCrispy Sweet Potato & Red Lentil Patties with Creamy Avocado Cilantro Sauce Recipe
These Crispy Sweet Potato & Red Lentil Patties are a delicious, nutritious vegetarian dish combining tender red lentils and sweet potatoes with warm spices. Pan-fried to golden perfection and served with a creamy avocado cilantro sauce, they make a perfect snack, appetizer, or light meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8–10 patties 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Main 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
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 the red 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 until the lentils are soft and most of the water is absorbed. Drain any excess liquid and let the lentils cool slightly.
- Prepare the patty mixture: In a large bowl, combine the cooked lentils, grated sweet potato, chopped onion, minced garlic, cumin, paprika, ground coriander, salt, pepper, chopped cilantro, and flour. Mix well until the mixture holds together. Allow it to rest for 5–10 minutes to let the ingredients meld.
- Form and pan-fry patties: Heat a skillet over medium heat and add a drizzle of olive oil. Scoop the mixture and shape into small patties. Cook each patty for 3–4 minutes on each side or until they turn golden brown and crispy. Cook in batches as needed, adding more olive oil if necessary.
- Make the avocado cilantro sauce: In a blender or food processor, combine the ripe avocado, fresh cilantro, garlic clove, lime juice, plain yogurt, and salt. Blend until smooth and creamy. Add 2 to 3 tablespoons of water as needed to reach your desired sauce consistency.
- Serve: Serve the warm sweet potato and red lentil patties topped with or dipped in the creamy avocado cilantro sauce for a zesty, flavorful finish.
Notes
- For a gluten-free version, substitute regular flour with chickpea flour.
- You can bake these patties at 375°F (190°C) for about 20 minutes, flipping halfway through, for a healthier alternative to pan-frying.
- Leftover patties can be refrigerated for up to 3 days and reheated in a skillet for crispiness.
- The avocado sauce is best served fresh but can be stored in an airtight container for a day with a plastic wrap pressed on the surface to prevent browning.
Keywords: sweet potato patties, red lentil patties, vegetarian appetizers, crispy lentil patties, avocado cilantro sauce, healthy snacks
