Sweet Potato Lentil Patties (Printable)
Golden crispy patties blending sweet potatoes and protein-packed lentils for a hearty vegetarian meal.
# What's Needed:
→ 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 (or flax egg for vegan)
14 - 2-3 tablespoons olive oil
# How to Make It:
01 - Steam or boil the sweet potatoes until fork-tender (about 10-12 minutes), then drain and mash in a large bowl.
02 - Add the cooked lentils, chopped onion, garlic, herbs, and all spices to the mashed sweet potatoes. Mix well.
03 - Stir in the flour and egg (or flax egg) until the mixture holds together. If too wet, add a little more flour.
04 - Shape the mixture into 8 equal patties.
05 - Heat olive oil in a large nonstick skillet over medium heat. Fry the patties in batches for 4-5 minutes per side, until golden brown and crisp.
06 - Transfer to a plate lined with paper towels. Serve warm with a side salad, yogurt dip, or chutney.
# Tips for Success:
01 -
- That golden crispy exterior gives way to the most satisfying creamy center, like a comfort food hug that actually fuels you properly
- They reheat beautifully for lunches all week, and I've even tucked them into breakfast wraps with a fried egg on top
02 -
- If your patties are falling apart, it's almost always because the sweet potatoes retained too much moisture, so next time try letting them sit in the colander longer or even patting them dry with paper towels before mashing
- I discovered that chilling the formed patties in the fridge for 30 minutes before cooking makes them much easier to handle and creates an even better crust
03 -
- Don't press down on the patties while they're cooking, or you'll squeeze out all the moisture and they'll turn dense rather than fluffy
- If you're baking them instead of frying, brush the tops with oil halfway through and flip carefully, because the baked version is more delicate than the fried one