Description
These Crispy Sweet Potato & Red Lentil Patties are a flavorful and nutritious vegetarian dish combining tender sweet potatoes, protein-rich red lentils, and aromatic spices. They are pan-fried to golden perfection, offering a crispy texture on the outside with a soft, hearty interior. Perfect served as a snack, appetizer, or light meal alongside yogurt or a fresh salad.
Ingredients
Scale
Main Ingredients
- 2 medium sweet potatoes (about 1 pound), peeled and diced
- 1 cup red lentils, rinsed
- 3 cups vegetable broth or water
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (adjust for heat preference)
- 1/2 cup fresh parsley or cilantro, finely chopped
- 1/2 cup breadcrumbs (gluten-free if desired)
- 1 tablespoon olive oil (plus more for frying)
- Juice of 1 lemon
Instructions
- Cook Lentils: In a large pot, bring the vegetable broth or water to a boil. Add the rinsed red lentils and cook for about 15-20 minutes, or until the lentils are soft and have absorbed most of the liquid. Once cooked, drain any excess liquid and set aside to cool slightly.
- Boil Sweet Potatoes: While the lentils are cooking, place the diced sweet potatoes in a separate pot, cover with water, and boil until fork-tender, approximately 15 minutes. Drain and let them cool.
- Sauté Aromatics: In a large skillet over medium heat, add 1 tablespoon of olive oil. Sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.
- Combine and Mash: In a large mixing bowl, combine the cooked sweet potatoes, lentils, sautéed onion and garlic, ground cumin, smoked paprika, salt, black pepper, cayenne pepper, lemon juice, and chopped parsley or cilantro. Mash everything together using a fork or a potato masher until well combined but still slightly chunky for texture.
- Add Breadcrumbs: Stir in the breadcrumbs to help bind the mixture. If the mixture is too wet, add additional breadcrumbs until it holds together well.
- Form Patties: Form the mixture into 10-12 equal-sized patties, about 1 inch thick. Place them on a lined baking sheet.
- Pan-Fry Patties: In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Once hot, gently add the patties to the skillet, making sure not to overcrowd the pan. Cook for 4-5 minutes on each side, or until they are golden brown and crispy.
- Drain Excess Oil: Transfer the cooked patties to a plate lined with paper towels to absorb any excess oil. Repeat the cooking process with the remaining patties, adding more oil to the skillet as needed.
- Serve: Serve the crispy sweet potato and red lentil patties warm with your favorite dipping sauce, yogurt, or a fresh salad.
Notes
- Use gluten-free breadcrumbs to keep the recipe gluten-free if desired.
- Adjust the cayenne pepper to control the level of spiciness.
- These patties can be made ahead and reheated in a skillet or oven for convenience.
- For a vegan version, serve with plant-based yogurt or sauce options.
- If mixture is too wet, add extra breadcrumbs incrementally to improve binding.
