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Crispy sweet potato and red lentil patties with avocado cilantro sauce

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

These nourishing, gluten-free patties combine fiber-rich red lentils and vitamin-packed sweet potatoes, topped with a creamy avocado cilantro sauce for a satisfying meal or snack.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 patties
Course: Main Course, Snack
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Essentials
  • 1 cup red lentils, rinsed Red lentils are naturally gluten-free; rinse to remove dust.
  • 2 cups water For cooking lentils.
  • 1 medium sweet potato, peeled and grated Choose firm, unbruised produce.
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced Plus 1 extra clove for the sauce.
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked or sweet paprika
  • 1/4 teaspoon ground coriander
  • to taste Salt and black pepper
  • 1/4 cup chopped fresh cilantro For patties.
  • 2 tablespoons flour Use a certified gluten-free all-purpose flour or chickpea flour.
  • Olive oil for pan-frying Or another neutral, high-quality oil.
For the sauce
  • 1 ripe avocado
  • 1/2 cup fresh cilantro
  • 1 clove garlic
  • 1 tablespoon lime juice Fresh is best.
  • 2 tablespoons plain vegan yogurt Choose a labeled gluten-free brand.
  • to taste Salt
  • 2-3 tablespoons water To thin the sauce as needed.
Optional Add-ons
  • 1/4 cup finely chopped red bell pepper For extra color and vitamins.
  • 1-2 tablespoons chopped green onion For brightness.
  • 1 tablespoon nutritional yeast For a savory, 'cheesy' note.
  • A pinch chili flakes or cayenne For heat.
  • 1 squeeze lime Over finished patties for extra freshness.

Method
 

Preparation
  1. Rinse 1 cup red lentils under cold running water until the water runs clear.
  2. Combine the rinsed lentils with 2 cups water in a small saucepan and bring to a gentle boil, then reduce heat and simmer uncovered for 10–12 minutes.
  3. Drain any excess water and let the lentils cool slightly.
  4. Peel and grate 1 medium sweet potato.
  5. Finely chop 1 small onion and mince 2 garlic cloves.
Mixing
  1. In a large mixing bowl, add the cooled lentils, grated sweet potato, chopped onion, minced garlic, cumin, paprika, coriander, salt and pepper, cilantro, and flour.
  2. Mix gently until the mixture holds together when pressed.
Shaping
  1. Lightly wet your hands to form the mixture into 8 small patties or 4 larger ones.
  2. Let them rest for 10 minutes.
Cooking
  1. Heat a skillet over medium heat and add enough olive oil to coat the pan.
  2. When the oil shimmers, cook the patties for 3-4 minutes per side or until golden.
  3. Transfer patties to a paper towel-lined plate after cooking.
Making the Sauce
  1. In a blender, combine avocado, cilantro, garlic, lime juice, yogurt, and a pinch of salt.
  2. Blend until smooth, adding water as needed to adjust consistency.
Serving
  1. Serve the patties warm topped with the avocado cilantro sauce or on the side.

Notes

Cooked patties refrigerate well for 3-4 days and freeze nicely. Reheat in a 375°F (190°C) oven for 8-10 minutes from chilled or 15-20 minutes from frozen.