Sweet Potato Patties with Red Lentils & Creamy Avocado Cilantro Sauce Recipe

Introduction

Sweet Potato Patties with Red Lentils offer a delightful blend of flavors and textures, perfect for a wholesome meal or snack. Paired with a creamy avocado cilantro sauce and a tangy mango chutney glaze, this dish is both nutritious and satisfying.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 cup cooked red lentils
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 1 tablespoon olive oil (for frying)
• 1 ripe avocado
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• Water (as needed for consistency)
• 1/2 cup mango chutney
• 1 tablespoon lime juice (for glaze)

Instructions

1. Step 1: In a large pot, bring water to a boil and add the sweet potatoes. Cook until tender, about 15-20 minutes. Drain and mash in a bowl.
2. Step 2: Add the cooked red lentils, chopped onion, minced garlic, cumin, paprika, salt, pepper, and breadcrumbs to the mashed sweet potatoes. Mix until well combined.
3. Step 3: Shape the mixture into small patties, about 2-3 inches in diameter.
4. Step 4: Heat olive oil in a large skillet over medium heat.
5. Step 5: Fry the patties in batches for about 4-5 minutes on each side until golden brown. Remove and drain on paper towels.
6. Step 6: In a blender or food processor, combine the avocado, cilantro, lime juice, and salt. Blend until smooth, adding water as needed to reach a creamy consistency.
7. Step 7: In a small bowl, mix the mango chutney with lime juice until well combined.
8. Step 8: Serve the sweet potato patties warm, drizzled with the avocado cilantro sauce and mango chutney glaze.

Tips & Variations

• For a crispier texture, chill the patties for 30 minutes before frying.
• Swap red lentils with cooked chickpeas for a different texture.
• Add chopped fresh chili to the avocado sauce for a spicy kick.
• Use gluten-free breadcrumbs to keep the patties gluten-free.

Storage

Store cooked patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to retain crispness. The avocado sauce is best made fresh but can be stored separately in the fridge for up to 24 hours; stir before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the patties instead of frying?

Yes, you can bake them at 400°F (200°C) for 20-25 minutes, flipping halfway through, for a healthier alternative.

How do I prevent the patties from falling apart?

Make sure the mixture is well combined and use enough breadcrumbs to bind. Chilling the patties before cooking also helps them hold together better.

Sweet Potato Patties with Red Lentils & Creamy Avocado Cilantro Sauce Recipe

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★★★★★

4.6 from 55 reviews

These Sweet Potato Patties with Red Lentils are a delicious, wholesome vegetarian dish perfect for a light meal or appetizer. Made with mashed sweet potatoes, cooked red lentils, and flavorful spices, then pan-fried to golden perfection. Served with a creamy avocado cilantro sauce and tangy mango chutney glaze, this recipe offers a vibrant blend of textures and flavors that are both satisfying and nutritious.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8–10 patties (serves 4) 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Vegetarian, Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sweet Potato Patties

• 2 medium sweet potatoes, peeled and cubed
• 1 cup cooked red lentils
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 1 tablespoon olive oil (for frying)

Avocado Cilantro Sauce

• 1 ripe avocado
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt to taste
• Water (as needed for consistency)

Mango Chutney Glaze

• 1/2 cup mango chutney
• 1 tablespoon lime juice

Instructions

1. Cook Sweet Potatoes: Bring a large pot of water to a boil. Add the peeled and cubed sweet potatoes and cook until tender, about 15-20 minutes. Drain the water and mash the sweet potatoes in a bowl until smooth.
2. Combine Ingredients: To the mashed sweet potatoes, add cooked red lentils, finely chopped onion, minced garlic, ground cumin, paprika, salt, pepper, and breadcrumbs. Mix thoroughly until all ingredients are evenly incorporated.
3. Form Patties: Shape the potato and lentil mixture into small patties, approximately 2-3 inches in diameter, ensuring they hold together well.
4. Heat Oil: Heat the olive oil in a large skillet over medium heat to prepare for frying the patties.
5. Fry Patties: Place the patties into the hot skillet in batches, cooking each side for 4-5 minutes or until they develop a golden brown crust. Remove patties from skillet and drain excess oil on a paper towel-lined plate.
6. Blend Ingredients: In a blender or food processor, combine the ripe avocado, chopped cilantro, lime juice, and salt. Blend until smooth, adding water gradually to achieve a creamy, sauce-like consistency.
7. Mix Glaze: In a small bowl, stir together mango chutney and lime juice until well combined to form the glaze.
8. Plate Patties: Serve the warm sweet potato patties drizzled with the creamy avocado cilantro sauce and topped with the mango chutney glaze for a flavorful finish.

Notes

• You can substitute breadcrumbs with gluten-free alternatives for a gluten-free version.
• Cooking red lentils ahead of time saves preparation time; canned lentils can also be used if drained well.
• Adjust the seasoning in the patties and sauce to your taste preference.
• For a crispier texture, you can bake the patties in the oven at 400°F (200°C) for 15-20 minutes, flipping halfway through.
• The avocado cilantro sauce can be made milder or zestier by altering lime juice and cilantro quantities.

Keywords: sweet potato patties, red lentils, avocado cilantro sauce, mango chutney glaze, vegetarian appetizer, healthy patties, fried patties, vegetarian fusion