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

Introduction

These crispy sweet potato and red lentil patties offer a delightful combination of textures and flavors. Perfect for a light dinner or appetizer, they’re packed with wholesome ingredients and served with a creamy avocado cilantro sauce that elevates every bite.

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 simmer for about 10–12 minutes, or until soft and water is mostly absorbed. Drain any excess water and let cool slightly.
2. 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 it holds together. Let sit for 5–10 minutes.
3. Step 3: Heat a skillet over medium heat with a drizzle of olive oil. Scoop mixture and form into small patties. Cook for 3–4 minutes per side or until golden and crisp. Repeat in batches.
4. Step 4: In a blender or food processor, blend avocado, cilantro, garlic, lime juice, yogurt, salt, and water until smooth and creamy.
5. Step 5: Serve patties warm, topped or dipped with the creamy avocado cilantro sauce.

Tips & Variations

• Allow the mixture to rest for better binding.
• Adjust the seasoning according to taste.
• For a spicier kick, add chili powder or diced jalapeños.
• Use chickpea flour instead of regular flour for a gluten-free option.
• These patties freeze well; store them in an airtight container.

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 their crispiness. The avocado cilantro sauce is best made fresh but can be stored separately 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 these patties instead of pan-frying?

Yes, you can bake them at 400°F (200°C) for about 20 minutes, flipping halfway through, for a lighter version. However, pan-frying gives them a crispier exterior.

How do I prevent the patties from falling apart?

Make sure to rinse and drain the lentils well and allow the mixture to rest for 5–10 minutes so the flour can absorb moisture and bind the ingredients. Adding a little more flour can also help if the mixture feels too wet.

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

Print Recipe

★★★★★

4.6 from 129 reviews

These crispy sweet potato and red lentil patties are a delicious, nutritious, and vegetarian-friendly appetizer or dinner option. Made with tender red lentils, grated sweet potato, and aromatic spices, they are pan-fried to golden perfection and served with a creamy avocado cilantro sauce that adds a refreshing, tangy complement.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: About 8 patties 1x
• Category: Appetizer/Dinner
• 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 to a simmer and cook for about 10–12 minutes or until the lentils are soft and most of the water has been absorbed. Drain any excess water and allow lentils to cool slightly.
2. Prepare Pattie Mixture: In a large bowl, combine the cooked lentils, grated sweet potato, finely chopped onion, minced garlic, cumin, paprika, ground coriander, salt, pepper, chopped cilantro, and flour. Mix well until the mixture holds together. Let it sit for 5–10 minutes to improve binding.
3. Form and Fry Patties: Heat a skillet over medium heat with a drizzle of olive oil. Scoop portions of the mixture and shape them into small patties. Fry each patty for 3–4 minutes on each side or until they develop a golden, crispy crust. Cook in batches as needed, adding more oil if necessary.
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 water. Blend until smooth and creamy, adding water as needed to reach desired consistency.
5. Serve: Serve the patties warm, either topped with or dipped into the creamy avocado cilantro sauce for a flavorful finish.

Notes

• Allow the mixture to rest for better binding and easier shaping.
• Adjust the seasoning according to your taste preferences.
• For a spicier variation, add chili powder or diced jalapeños to the mixture.
• These patties freeze well; store them in an airtight container and reheat before serving.

Keywords: sweet potato patties, red lentil patties, vegetarian appetizer, gluten-free option, healthy snacks, pan-fried patties, avocado cilantro sauce