High Protein Crispy Sweet Potato Red Lentil Patties – Healthy Vegetarian Recipe

These crispy sweet potato red lentil patties are a game-changer for busy weeknights when you need something both satisfying and nutritious. I stumbled upon this combination during one of those “clean out the pantry” evenings, and it’s since become my go-to recipe when I want something that feels indulgent but is actually packed with fiber and plant-based goodness.

Last week, I was staring at leftover red lentils from my high protein chili experiment and a lonely sweet potato, wondering how to turn them into something my picky teenager would actually eat. That’s when inspiration struck – why not combine their natural sweetness with warm Middle Eastern spices and create something crispy? These patties deliver on every level: they’re naturally vegetarian, have that perfect contrast of golden crispy exterior and tender interior, and pair beautifully with the cooling avocado cilantro sauce. This one’s a keeper!

Ingredients for Crispy Sweet Potato Red Lentil Patties

I keep red lentils stocked year-round because they cook faster than any other lentil variety and don’t require pre-soaking. My preference is for organic red lentils from the bulk bins since they’re fresher and more economical.

For the Patties:

• 1 cup red lentils, rinsed – I always check for small stones before cooking
• 1 medium sweet potato, peeled and grated (about 2 cups) – I recommend darker-skinned varieties as they hold together better
• 1 small onion, finely chopped – Yellow onions work best for their mild sweetness
• 2 garlic cloves, minced
• ½ teaspoon cumin
• ½ teaspoon paprika – I usually use smoked paprika for deeper flavor
• ¼ teaspoon ground coriander
• Salt and pepper, to taste
• ¼ cup chopped fresh cilantro – Pro tip: I add extra because my family loves the fresh flavor
• 2 tablespoons all-purpose flour (or chickpea flour for gluten-free) – In my experience, chickpea flour creates slightly crispier patties
• 2-3 tablespoons olive oil, for pan-frying

For the Avocado Cilantro Sauce:

• 1 ripe avocado – I test for ripeness by gentle pressure near the stem
• ½ cup fresh cilantro leaves
• 1 garlic clove
• 1 tablespoon fresh lime juice
• 2 tablespoons plain yogurt
• Salt, to taste
• 2-3 tablespoons water (to thin as needed)

Step-by-Step Instructions

I recommend letting your mixture rest for the full 10 minutes – this step makes all the difference in how well the patties hold together without falling apart during cooking.

Step 1: Add red lentils to a saucepan with 2 cups of water. Bring to a boil, then reduce heat and simmer for 10-12 minutes until soft and water is mostly absorbed. Drain any excess water and let cool for 5 minutes to prevent the mixture from becoming too wet.

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

Step 3: Heat a large skillet (non-stick or cast iron both work well) over medium heat with 2 tablespoons of olive oil. Using your hands or a large spoon, form the mixture into 8-10 patties, about ½-inch thick and 3 inches across. Don’t make them too thick or the centers won’t cook through evenly.

Step 4: Cook patties for 3-4 minutes per side until deep golden brown and crispy with a firm crust. Work in batches of 4-5 patties to avoid overcrowding, adding more oil between batches as needed. The patties should have a beautiful golden crust before flipping.

Step 5: While patties cook, make the sauce by blending avocado, cilantro, garlic, lime juice, yogurt, salt, and 2 tablespoons water in a food processor until smooth and creamy. Add more water gradually until you reach a drizzle consistency that coats the back of a spoon.

Step 6: Serve patties immediately while hot and crispy, topped with or alongside the creamy avocado cilantro sauce.

What to Serve with Crispy Sweet Potato Red Lentil Patties

These earthy, spiced patties pair beautifully with fresh, bright sides that complement their warm flavors while adding different textures to create a complete meal.

Chickpea Beet and Feta Salad: The Mediterranean flavors and protein-rich chickpeas create a perfect balance with the sweet potato patties, while the earthy beets echo the root vegetable theme and feta adds tangy contrast.

Quinoa Pilaf: Fluffy, nutty quinoa seasoned with similar Middle Eastern spices provides additional plant-based protein and creates a more substantial, filling meal that complements the patties’ flavor profile.

Mixed Green Breakfast Bowl: A simple salad with cucumber, cherry tomatoes, and lemon vinaigrette adds bright acidity that cuts through the richness while providing fresh vegetables and extra nutrients.

Whole Grain Pita or Naan: Warm bread is perfect for scooping up extra avocado sauce and transforms these patties into a satisfying wrap or sandwich option for lunch or dinner.

Roasted Vegetables: Try roasted bell peppers, zucchini, or carrots seasoned with cumin and paprika to create flavor harmony while adding different textures and vibrant colors to your plate.

Storage & Serving Tips

Store leftover patties in an airtight container in the refrigerator for up to 3 days. I recommend placing parchment paper between layers to prevent them from sticking together and losing their texture.

For reheating, use a skillet over medium heat for 2-3 minutes per side to restore that golden crispy exterior – avoid the microwave as it will make them soggy. Pro tip: these patties freeze beautifully for up to 3 months when wrapped individually in plastic wrap.

These versatile patties work wonderfully crumbled over salads for added protein and fiber, stuffed into cottage cheese wraps with fresh vegetables, or served as an appetizer with various Mediterranean dipping sauces for entertaining guests.

Conclusion

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

Golden crispy patties made with sweet potato and red lentils, served with creamy avocado cilantro sauce

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 portions

Course: Dinner, 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
• 0.5 tsp cumin
• 0.5 tsp paprika
• 0.25 tsp ground coriander
• salt and pepper to taste
• 0.25 cup fresh cilantro chopped
• 2 tbsp all-purpose flour or chickpea flour for gluten-free
• olive oil for pan-frying
• 1 ripe avocado
• 0.5 cup fresh cilantro
• 1 clove garlic
• 1 tbsp lime juice fresh
• 2 tbsp plain yogurt
• 2-3 tbsp water to thin as needed

Equipment

• Large saucepan
• Large mixing bowl
• Large skillet or cast iron pan
• Blender or food processor
• Measuring cups and spoons
• Spatula

Method

 

1. Add red lentils to a saucepan with 2 cups of water. Bring to a boil, then reduce heat and simmer for 10-12 minutes until soft and water is mostly absorbed. Drain any excess water and let cool for 5 minutes.
2. In a large bowl, combine the cooled lentils, grated sweet potato, chopped onion, minced garlic, cumin, paprika, coriander, salt, pepper, cilantro, and flour. Mix thoroughly until the mixture holds together when squeezed. Let the mixture rest for 5-10 minutes.
3. Heat a large skillet over medium heat with 2 tablespoons of olive oil. Using your hands or a large spoon, form the mixture into 8-10 small patties, about ½-inch thick.
4. Cook patties for 3-4 minutes per side until golden brown and crispy. Work in batches to avoid overcrowding, adding more oil between batches as needed.
5. While patties cook, make the sauce by blending avocado, cilantro, garlic, lime juice, yogurt, salt, and 2 tablespoons water until smooth. Add more water gradually until you reach your preferred consistency.
6. Serve patties immediately while hot, topped with or alongside the creamy avocado cilantro sauce.

Notes

Allow mixture to rest for better binding. Use medium heat to achieve crispy exterior without burning. If mixture feels too wet, add more flour. Can substitute chickpea flour for gluten-free option.