Description
These crispy sweet potato and red lentil patties are a flavorful and nutritious vegetarian dish, perfect as a snack, appetizer, or light meal. Packed with wholesome ingredients like red lentils, sweet potato, and fresh herbs, they offer a delightful texture with a crispy exterior and a tender interior. Served with a creamy avocado cilantro sauce, they bring a fresh, zesty twist that’s sure to please any palate.
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 red lentils to a saucepan with 2 cups of water. Bring to a boil, then reduce the heat and simmer for about 10–12 minutes, or until lentils are soft and most of the water is absorbed. Drain any excess water and allow them to cool slightly.
- Prepare 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 everything thoroughly until the mixture holds together. Let it rest for 5–10 minutes to allow the flavors to meld.
- Form and cook patties: Heat a skillet over medium heat and add a drizzle of olive oil. Scoop portions of the mixture and form into small, evenly sized patties. Place them in the skillet and cook for 3–4 minutes per side, or until golden brown and crispy. Cook in batches if necessary, adding more oil as needed.
- Make the avocado cilantro sauce: In a blender or food processor, combine the ripe avocado, fresh cilantro, garlic clove, lime juice, plain yogurt, salt, and 2 tablespoons of water. Blend until smooth and creamy, adding more water 1 tablespoon at a time if needed to achieve the desired consistency.
- Serve: Plate the warm patties and serve them topped with or dipped into the creamy avocado cilantro sauce. Enjoy them as a delicious appetizer, snack, or light meal.
Notes
- For a gluten-free version, substitute all-purpose flour with chickpea flour.
- If you prefer a spicier kick, add a pinch of cayenne pepper or chili flakes to the mixture.
- These patties can be baked in the oven at 375°F (190°C) for 20-25 minutes, flipping halfway through, for a healthier alternative.
- Leftover patties store well in the refrigerator for up to 3 days and reheat nicely in a skillet or oven.
- The avocado sauce can be made ahead and stored in the refrigerator for up to 24 hours; add a squeeze of lime to keep it fresh and prevent browning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack/Appetizer
- Method: Pan-frying
- Cuisine: Fusion/Healthy
Nutrition
- Serving Size: 2 patties with sauce (about 150g)
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 5 mg
Keywords: sweet potato patties, red lentil patties, vegetarian patties, healthy snack, avocado sauce, gluten free option, vegetarian appetizer
