Sweet Potato Lentil Patties (Printer-friendly)
Crispy exterior, tender interior patties combining sweet potatoes and lentils for a hearty vegetarian meal.
# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced
02 - 1 small red onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 tablespoons fresh cilantro or parsley, chopped
→ Legumes & Grains
05 - 1 cup cooked brown or green lentils, well-drained
06 - 1/2 cup oat flour or chickpea flour
→ Spices & Seasonings
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon ground coriander
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - Pinch of chili flakes
→ Binding & Cooking
13 - 1 large egg
14 - 2–3 tablespoons olive oil
# Directions:
01 - Steam or boil the diced sweet potatoes until fork-tender, approximately 10–12 minutes. Drain thoroughly and transfer to a large mixing bowl. Mash until smooth but still retaining some texture.
02 - Add the cooked lentils, chopped red onion, minced garlic, fresh herbs, cumin, smoked paprika, coriander, salt, black pepper, and chili flakes to the mashed sweet potatoes. Mix thoroughly until evenly incorporated.
03 - Stir in the flour and egg until the mixture binds together. Adjust consistency by adding additional flour if too wet to hold shape. The mixture should be firm enough to form patties without crumbling.
04 - Divide the mixture into 8 equal portions. Form each portion into a patty, pressing firmly to ensure compact structure. Use your palms to create even, flat rounds approximately 1/2 inch thick.
05 - Heat olive oil in a large nonstick skillet over medium heat. Cook patties in batches, frying for 4–5 minutes per side until golden brown and crispy. Avoid overcrowding the pan to ensure proper browning.
06 - Transfer cooked patties to a plate lined with paper towels to absorb excess oil. Serve immediately while warm, accompanied by cucumber-yogurt sauce, spicy tomato chutney, or fresh side salad.
# Expert Advice:
01 -
- The contrast between that golden crispy exterior and the soft, fragrant inside is honestly addictive
- These patties somehow manage to feel indulgent while being packed with protein and fiber
- They reheat beautifully for lunch the next day, assuming they last that long
02 -
- If the mixture sticks to your hands while shaping, wet your palms with cold water or oil
- Do not rush the cooking process, that crust is what makes these feel special
- These freeze beautifully uncooked, just separate with parchment paper
03 -
- Grate some carrot or zucchini into the mixture for extra vegetables
- Double the batch and freeze half for an easy weeknight dinner