Crispy Sweet Potato Red Lentil Patties

The first time I made these patties, it was a complete accident. I had cooked way too many lentils for another recipe and had a sweet potato sitting on the counter that needed to be used. I threw everything together with whatever spices I could reach, and my roommate walked in asking what smelled so incredible. We stood around the stove eating them straight from the pan, burning our fingers and not caring one bit.

Last winter, my sister came over feeling completely defeated by a week of takeout and stress. I made a double batch of these, and we sat at the kitchen table while snow fell outside, talking and eating until every patty was gone. She texted me the next morning asking for the recipe, saying it was exactly what she didnt know she needed.

Ingredients

• 1 cup red lentils, rinsed: Red lentils break down beautifully when cooked, creating a naturally creamy texture that helps bind everything together without needing eggs
• 1 medium sweet potato, peeled and grated: Grating instead of mashing gives you these tiny tender pockets of sweetness throughout each patty
• 1 small onion, finely chopped: The onion almost candyizes as the patties cook, adding subtle sweetness in every bite
• 2 garlic cloves, minced: Fresh garlic matters here, dont even think about using the jarred stuff
• 1/2 teaspoon ground cumin: Earthy and warm, this is the backbone flavor that makes people ask whats in these
• 1/2 teaspoon paprika: Adds a gentle smokiness and helps achieve that gorgeous golden color
• 1/4 teaspoon ground coriander: Bright and slightly citrusy, it lifts the heavier flavors of the sweet potato
• Salt and black pepper, to taste: Season generously, lentils need a fair amount of salt to really sing
• 1/4 cup chopped fresh cilantro: Fresh herbs make these taste vibrant and alive, dont skip this
• 2 tablespoons all-purpose flour or chickpea flour: Just enough to hold everything together without making them heavy or doughy
• Olive oil, for pan-frying: A generous amount helps achieve that irresistible crispy exterior
• 1 ripe avocado: The creamier and more ripe, the silkier your sauce will be
• 1/2 cup fresh cilantro leaves: Packed with flavor, this makes the sauce bright and fresh
• 1 garlic clove: One raw clove adds just the right amount of kick without being overpowering
• 1 tablespoon lime juice: Cuts through the rich avocado and wakes up your whole palate
• 2 tablespoons plain yogurt: Use whatever kind you prefer, it just adds tang and creaminess
• Salt, to taste: The sauce needs salt to bring all the flavors together
• 2 to 3 tablespoons water: Adjust until you reach your perfect consistency

Instructions

Cook the lentils until perfectly soft:

Add red lentils to a saucepan with 2 cups of water, bring to a boil, then reduce heat and simmer for 10 to 12 minutes until theyre soft and most water is absorbed. Drain any excess and let them cool slightly, they should be almost mashable.

Combine everything in a large bowl:

Mix cooked lentils, grated sweet potato, onion, garlic, cumin, paprika, coriander, salt, pepper, cilantro, and flour until thoroughly combined. Let the mixture sit for 5 to 10 minutes, this resting period is crucial for helping everything bind together.

Heat your skillet and shape the patties:

Warm a nonstick skillet over medium heat with a drizzle of olive oil. Using damp hands prevents sticking, scoop portions and shape them into small patties, about 8 total.

Cook until golden and crisp:

Fry patties in batches for 3 to 4 minutes per side until deeply golden and crispy. Transfer to paper towels to drain while you cook the rest.

Make the creamy sauce:

Blend avocado, cilantro, garlic, lime juice, yogurt, salt, and 2 tablespoons water until completely smooth. Add more water as needed until it reaches a pourable consistency.

Serve them while theyre still warm:

Plate the patties immediately and either drizzle the sauce over them or serve it on the side for dipping. Theyre best enjoyed fresh from the pan.

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These have become my go-to when friends come over and I want to serve something that feels special but isnt complicated. Theres something so satisfying about watching someone take that first bite, eyes widening, and immediately reaching for another.

Getting the Texture Right

The key is not overprocessing your lentils. You want them soft but still with some texture, not completely broken down into mush. When you mix everything with the grated sweet potato, you should still see little flecks of both ingredients. That contrast is what makes each bite interesting.

Make Ahead Strategy

You can form the patties up to a day ahead and store them between layers of parchment paper in the refrigerator. The mixture actually benefits from sitting overnight, as the flavors meld together. Just cook them right before serving for maximum crispness.

Serving Ideas

Serve them over mixed greens with extra sauce drizzled on top. Tuck them into wraps with lettuce and tomato. Or just eat them standing up at the counter, which is how they usually disappear at my house.

• Try adding crumbled feta on top for a salty contrast
• A squeeze of fresh lime right before serving brightens everything
• Leftovers reheat surprisingly well in a hot skillet

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Every time I make these, Im reminded that the simplest ingredients treated with a little care can become something absolutely magical.

Recipe FAQs

→ Can I make these patties ahead of time?

Yes, shape the uncooked patties and refrigerate for up to 24 hours before cooking. Cooked patties also freeze well—reheat in a skillet or oven to restore crispiness.

→ What flour works best for binding?

All-purpose flour provides excellent binding, but chickpea flour creates a gluten-free version while adding subtle nutty flavor that complements the lentils.

→ How do I prevent patties from falling apart?

Let the mixture rest for 10 minutes before shaping—this allows ingredients to bind properly. Keep hands slightly damp when forming patties, and avoid flipping too early.

→ Can I bake instead of pan-fry?

Bake at 400°F for 20-25 minutes, flipping halfway through. Brush with oil first for better browning, though the texture will be less crispy than pan-frying.

→ What dipping sauces work well?

Beyond avocado cilantro, try garlic yogurt sauce, spicy tahini drizzle, or simple tomato chutney. The mild sweetness of potato pairs well with tangy or spiced condiments.

→ How can I add more protein?

Mix in crumbled feta or grated cheese to the batter, or serve with a side of Greek yogurt dip. The lentils already provide 5g of protein per patty.