Crispy Sweet Potato Red Lentil Patties

These crispy sweet potato red lentil patties completely changed my mind about vegetarian protein options. I used to think plant-based meals meant sacrificing that satisfying crunch and hearty texture my family craves, but these golden beauties proved me wrong.

Last Tuesday, I was staring at a bag of red lentils wondering how to make them actually appealing to my teenagers. That’s when inspiration struck – why not combine them with sweet potatoes for natural sweetness and create something crispy that would make everyone forget they were eating “health food”? The result was pure magic. These patties deliver incredible flavor with a perfectly crispy exterior that gives way to a tender, flavorful interior packed with aromatic spices. My kids devoured them faster than I could flip them in the pan, asking for seconds before I’d even finished cooking the first batch. If you love these, you’ll also want to try our spicy ground beef sweet potato protein bowl for another sweet potato favorite. This one’s definitely a keeper!

Ingredients for Crispy Sweet Potato Red Lentil Patties

I always use red lentils for this recipe because they cook quickly and break down perfectly to bind everything together. My preference is buying them in bulk from the health food store where they’re fresher and more affordable.

• 1 cup red lentils, rinsed – I recommend checking for any small stones before rinsing
• 1 medium sweet potato, peeled and grated – In my experience, using a box grater gives the best texture
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 teaspoon cumin – My go-to brand is Simply Organic for the best flavor
• 1/2 teaspoon paprika
• 1/4 teaspoon ground coriander – I usually toast whole seeds and grind them myself for maximum flavor
• Salt and pepper, to taste
• 1/4 cup chopped fresh cilantro – Pro tip: save the stems for the avocado sauce
• 2 tablespoons all-purpose flour (or chickpea flour for gluten-free) – I prefer chickpea flour for extra protein
• 2-3 tablespoons olive oil, for pan-frying

For the Avocado Cilantro Sauce:

• 1 ripe avocado – I usually press gently to check for perfect ripeness
• 1/2 cup fresh cilantro (stems and leaves)
• 1 garlic clove
• 1 tablespoon lime juice – My preference is fresh squeezed for brightness
• 2 tablespoons plain Greek yogurt
• Salt, to taste
• 2-3 tablespoons water (to thin as needed)

Step-by-Step Instructions

I recommend reading through all steps before starting, as timing is important for the best texture and flavor.

Step 1: Add red lentils to a medium saucepan with 2 cups of water. Bring to a boil, then reduce heat and simmer for 10-12 minutes until lentils are soft and water is mostly absorbed. Drain any excess water and let cool for 5 minutes. The lentils should be tender but not mushy.

Step 2: In a large mixing bowl, combine the cooled lentils, grated sweet potato, chopped onion, minced garlic, cumin, paprika, coriander, salt, pepper, fresh cilantro, and flour. Mix thoroughly until the mixture holds together when pressed. Let the mixture rest for 5-10 minutes – this helps everything bind properly.

Step 3: Heat 2 tablespoons olive oil in a large skillet over medium heat. Scoop about 1/4 cup of mixture and gently form into patties with your hands. Cook for 3-4 minutes per side until golden brown and crispy. Don’t flip too early – let that beautiful crust develop.

Step 4: While patties cook, make the sauce by blending avocado, cilantro, garlic, lime juice, yogurt, salt, and water in a food processor until smooth and creamy. Adjust consistency with additional water if needed.

Step 5: Serve patties immediately while hot and crispy, topped with generous dollops of the creamy avocado cilantro sauce. The contrast between the crispy exterior and cool, creamy sauce is absolutely perfect.

What to Serve with Crispy Sweet Potato Red Lentil Patties

These versatile patties pair beautifully with fresh, light sides that complement their hearty, earthy flavors.

Mixed Green Salad with Lemon Vinaigrette: The crisp lettuce and bright citrus dressing cuts through the richness of the patties while adding essential fresh vegetables to balance the meal. Try our Mediterranean-inspired chickpea beet and feta salad for extra protein.

Cottage Cheese Flatbread: Perfect for scooping up extra avocado sauce and creating handheld bites that kids absolutely love. This high-protein flatbread adds 15g of protein per serving.

Roasted Rainbow Vegetables: Colorful bell peppers, zucchini, and cherry tomatoes roasted with olive oil and herbs add natural sweetness and beautiful presentation.

Cucumber Greek Yogurt Salad: Cool, refreshing cucumber mixed with Greek yogurt, dill, and a squeeze of lemon provides a cooling contrast to the warm, spiced patties.

Quinoa Power Bowl Base: Light, fluffy quinoa cooked with vegetable broth adds extra protein and creates a complete, satisfying meal that will keep everyone full for hours.

Storage & Serving Tips

These patties store beautifully in the refrigerator for up to 3 days in an airtight container. I recommend letting them cool completely before storing to maintain the best texture.

For reheating, I always use a skillet over medium heat for 2-3 minutes per side to restore that coveted crispy exterior. The microwave works in a pinch but won’t give you the same satisfying crunch. Pro tip: make a double batch and freeze half for busy weeknights when you need something quick.

The avocado sauce is best used within 2 days and can be refreshed with a squeeze of fresh lime juice before serving. These patties are incredibly versatile – serve them as appetizers, main dishes, or even stuff them into cottage cheese wraps for a portable lunch. For breakfast lovers, try serving them alongside our high-protein breakfast bowls for an all-day energy boost.

Conclusion

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

Crispy sweet potato and red lentil patties served with a creamy avocado cilantro sauce, perfect for a healthy snack or meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 portions

Course: Appetizer, Main Course

Cuisine: American, Vegetarian

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup red lentils rinsed
• 1 medium sweet potato peeled and grated
• 1 small onion finely chopped
• 2 cloves garlic minced
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon ground coriander
• salt and pepper to taste
• 1/4 cup fresh cilantro chopped
• 2 tablespoons all-purpose flour or chickpea flour for gluten-free
• 2-3 tablespoons olive oil for pan-frying
• 1 ripe avocado
• 1/2 cup fresh cilantro for sauce
• 1 clove garlic for sauce
• 1 tablespoon lime juice fresh
• 2 tablespoons plain Greek yogurt
• 2-3 tablespoons water to thin sauce as needed

Equipment

• Medium saucepan
• Large mixing bowl
• Large skillet
• Food processor or blender
• Box grater

Method

 

1. Add red lentils to a medium saucepan with 2 cups of water. Bring to a boil, then reduce heat and simmer for 10-12 minutes until lentils are soft and water is mostly absorbed. Drain any excess water and let cool for 5 minutes.
2. In a large mixing bowl, combine the cooled lentils, grated sweet potato, chopped onion, minced garlic, cumin, paprika, coriander, salt, pepper, fresh cilantro, and flour. Mix thoroughly until the mixture holds together when pressed. Let the mixture rest for 5-10 minutes.
3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Scoop about 1/4 cup of mixture and gently form into patties with your hands. Cook for 3-4 minutes per side until golden brown and crispy.
4. While patties cook, make the sauce by blending avocado, cilantro, garlic, lime juice, yogurt, salt, and water in a food processor until smooth and creamy. Adjust consistency with additional water if needed.
5. Serve patties immediately while hot and crispy, topped with generous dollops of the creamy avocado cilantro sauce.

Notes

Let mixture rest for better binding. These patties freeze well in airtight containers. Use chickpea flour for gluten-free version.