Description
These Savory Sweet Potato Patties with Lentils are a delightful, nutritious meal combining tender mashed sweet potatoes, protein-rich red lentils, and aromatic spices. Fried to golden perfection and served with a creamy avocado-cilantro sauce and a tangy mango chutney glaze, these patties offer a perfect balance of flavors and textures for a satisfying vegetarian dish.
Ingredients
Scale
Sweet Potato Patties
- 2 pieces Sweet Potatoes (peeled and cubed)
- 1 cup Red Lentils (cooked)
- 1 medium Onion (chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Ground Cumin
- 1 teaspoon Paprika
- to taste Salt
- to taste Pepper
- 1 cup Breadcrumbs
- 2 tablespoons Olive Oil (for frying)
Creamy Avocado Sauce
- 1 piece Avocado
- 1/4 cup Fresh Cilantro (chopped)
- 1 tablespoon Lime Juice
- Pinch of salt
- Water (optional, to thin)
Mango Chutney Glaze
- 1/4 cup Mango Chutney
- 1 tablespoon Lime Juice (additional)
Instructions
- Boil Sweet Potatoes: Peel and cube the sweet potatoes, then boil them in water for 15-20 minutes until tender. Drain thoroughly and mash until smooth to form the base of your patties.
- Mix Patty Ingredients: In a large bowl, combine the mashed sweet potatoes with cooked red lentils, chopped onion, minced garlic, ground cumin, paprika, salt, pepper, and breadcrumbs. Stir everything well until evenly mixed.
- Form Patties: Using your hands, shape the mixture into small patties approximately 2-3 inches in diameter, ensuring they hold together well.
- Heat Oil: In a skillet, heat the olive oil over medium heat. To check if the oil is ready, drop a small piece of the mixture into the pan; it should sizzle immediately.
- Fry Patties: Fry each patty in the skillet for 4-5 minutes on each side until golden brown and crispy. Remove and drain on paper towels to absorb excess oil.
- Prepare Avocado Sauce: In a blender, combine avocado, chopped cilantro, lime juice, a pinch of salt, and blend until smooth. Add a little water if needed to achieve a thinner, sauce-like consistency.
- Make Mango Chutney Glaze: In a small bowl, mix mango chutney with the additional tablespoon of lime juice until the glaze is well combined and slightly tangy.
- Serve: Plate the warm sweet potato patties, drizzle generously with the creamy avocado sauce, and top with the mango chutney glaze. Enjoy immediately for best flavor and texture.
Notes
- You can substitute red lentils with yellow lentils if preferred.
- If breadcrumbs aren’t available, use crushed crackers or oats as a binder.
- Adjust spices to your taste, adding chili powder or cayenne for heat.
- To keep this recipe vegan, confirm that breadcrumbs do not contain eggs or dairy.
- These patties can be baked instead of fried for a lower-fat option, cooking at 400°F (200°C) for about 20-25 minutes, flipping halfway through.
- Leftover patties can be refrigerated and reheated in a skillet or oven to maintain crispness.
